Place each thawed chicken breast between two pieces of plastic wrap and pound them to uniform thickness, no more than about 1/3-inch thick.

Preheat the oven to 400 degrees Fahrenheit. While oven is preheating, combine salt, breadcrumbs, oregano, and thyme in a large mixing bowl, whisk until well incorporated, and season with pepper.

Place flour on large plate or in large bowl. In another medium bowl, whisk eggs and milk together.

Dredge chicken breast in flour and shake off excess. Then dip into egg mixture until coated and dredge in seasoned breadcrumb mixture. Shake off excess breading and transfer to clean plate. Repeat with remaining chicken breasts.

In a large straight-sided skillet, pour vegetable oil to a depth of 1/2 inch and heat over medium heat until it registers 400 degrees Fahrenheit via a deep-frying thermometer.

Chef’s Note: Once breaded chicken is added, oil temperature will decrease to optimal frying temperature of 375 degrees Fahrenheit.

Fry one breast at a time until golden brown on each side, about 6 minutes total. Using tongs, transfer fried chicken to paper towel-lined baking sheet and season to taste with salt.

Lightly brush a baking dish large enough to place all chicken in a single layer with olive oil. Cover bottom of baking dish with half of the marinara sauce, then arrange chicken over sauce before covering with remaining sauce. Scatter Parmesan and mozzarella cheese on top and bake until sauce is bubbling and cheese is brown, about 30 minutes. Serve immediately.