So, I’m going to admit right now that my chicken parmesan is probably not Le Cordon Bleu’s version of chicken parm. But, it is damn tasty, easy to make, and done in under half an hour.

You need:
# of chicken breasts. (I used one per person, plus another because two were small.)
1 C italian bread crumbs
1/4 C parmesan cheese
1 jar of your favorite spaghetti sauce. (Or your own home made w/o meat.)
Any kind of pasta. (We used gemelli because that’s what we had.)

Start a pot of water a’ boilin’. Put your chicken breasts into a zip top bag, and seal the bag ALMOST all the way shut. You want to leave a bit of room for air to escape. With a meat mallet or a heavy can (make it something you’re going to eat soon, I dented the hell out of a can of peas.) smash/pound/pulverize your chicken until it’s evenly flat. Aim for around 1/3 inch or so.

Remember that pot of water? Now would be a great time to add the pasta to it.

In another zip top bag, mix together your bread crumbs and your parmesan cheese. Stick the flattened chicken breasts in the bag, seal it, and give it a good shake. Pat some of the breadcrumbs onto the chicken if you need to, just make sure they’re coated well.

In a large skillet, melt some butter. Don’t be stingy. You want the chicken to get nice and brown.

Cook your chicken over medium-high heat until it’s golden brown on both sides and cooked through. (If you’re really concerned, use a meat thermometer.)

Heat up your spaghetti sauce. Drain your pasta. Plate your pasta and pour some sauce over the top. Then set the chicken breast over the pasta, and top with a teensy bit more sauce.

And then go sob in a corner because it’s the best meal you’ve had all week. Really. Do it. You’ll feel better after. Just kidding.

But it really is the best meal I’ve had this week.

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