I have a pretty solid chicken parm recipe, however even at 450 it seems to take the chicken 45-60 minutes and so it's no longer a "quick" and easy meal. The recipe involves pan-searing the chicken breasts, layering with marinara sauce and cheese and then baking in a casserole dish. There are usually 3-4 layers of chicken. Would it be OK to cook at a higher temperature? Should I pound the breasts thinner? Should I use a bigger casserole so there are fewer layers for better penetration?