Weeknight chicken parm

What do you do when you're feeling under the weather, and yet have a craving for chicken parm? If you're me, you pop an extra cold pill, then brainstorm for ways to cut back the work required by the recipe. I came up with two ideas. First, cook the chicken entirely in the oven rather than the usual fry-then-bake, and zhuzh-up store-bought sauce instead of spending 30 to 45 minutes (or more) making homemade marinara. The biggest key to this admittedly lazy recipe was buying chicken breasts that were all about the same thickness. Breasts with differing thicknesses means you'll have to butterfly and/or pound them out, which defeats the purpose of an otherwise quick, no-fuss weeknight meal.