Heat the oil in a large saute pan over medium-high. Season the chicken with salt and pepper on both sides and place in the pan. Season with half the thyme and oregano. Sear for 4 minutes. Flip, season with remaining thyme and oregano and sear an additional 3 to 4 minutes, until you get some nice light browning.
Add the marinara sauce, partially cover and simmer on medium-low for about 7 minutes, or until it thickens a bit.
Evenly sprinkle the mozzarella over each chicken piece. Slide the pan into the oven and broil for about 5 minutes, or until the cheese is browned and bubbly.
Also, in a separate little bowl, mix together the butter, panko and a pinch of salt and pepper.
Sprinkle the panko on top of the cheese and slide back under the broiler for about 2 minutes, until the panko is golden brown.
Carefully slide each tomato-y cheesy chicken piece onto a toasted French bread.
Dollop with more marinara sauce if ya want!
Garnish with parsley and Parmesan shavings and omg.