Parmesan Chicken

Note: This dish is named in honor of my my brother-in-law (who was kind enough to share this recipe with me years ago) and his love of all things physics!

I like to flatten the chicken breasts for this recipe. All you need to do in order to accomplish this is place the chicken breasts between two pieces of plastic wrap or waxed paper and then clobber them with a rolling pin or a heavy pan until they are nice and flat. This is also a great way to work out any frustrations you may have!

Now it is time to make your marinade.

In a shallow bowl or Ziploc bag, mix together the mustard, wine, salt, pepper and chicken. Seal the bag and mix to combine. The chicken can be used immediately or left in the fridge for up to 2 days.

To make the yummy bread coating, I usually start with the English muffins. There are quite a few ways to do this—–you can rip them apart with your hands, or chop them up with a knife. But I find those ways to be too time-intensive. So since I lack the patience to do it by hand, I like to use my mini food processor; it’s the next best thing to a food processor! Add the English muffins to the bowl and process until you have crumbs.

Once you have your breadcrumbs, use a shallow bowl to mix together the breadcrumbs, cheese, a few shakes of ground pepper and the melted butter. Toss until well combined.

Preheat the oven to 350 F and butter a baking sheet.

Take the chicken breasts out of the marinade and roll the chicken in the crumbs. Make sure the chicken breast is thoroughly coated before placing it on the buttered baking sheet. Repeat with the remaining chicken.

Bake at 350 F for 25-30 minutes or until golden brown and crispy-looking.

Serve with a garden salad and green beans. Yum!