Chicken parmesan is one dish that every busy cook should have in his or her repertoire. Once you get the hang of it, it comes together quickly; it’s lip smacking good and utterly satisfying. Chicken parmesan is also one of the best uses I can think of for boneless, skinless, chicken breasts. Here’s a fun trick with this recipe: instead of chopping half an onion, take a whole onion, peel it, and then use a box grater (the kind you use for cheese) and grate half of the onion (on the side with the big holes). The onions will cook faster this way, release more of their juices, and your sauce will come together more quickly.

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