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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!
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I like to flatten the chicken breasts for this recipe.
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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.
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This is also a great way to work out any frustrations you may have!
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Now it is time to make your marinade.
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In a shallow bowl or Ziploc bag, mix together the mustard, wine, salt, pepper and chicken.
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Seal the bag and mix to combine.
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The chicken can be used immediately or left in the fridge for up to 2 days.
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To make the yummy bread coating, I usually start with the English muffins.
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There are quite a few ways to do thisyou can rip them apart with your hands, or chop them up with a knife.
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But I find those ways to be too time-intensive.
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So since I lack the patience to do it by hand, I like to use my mini food processor; its the next best thing to a food processor!
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Add the English muffins to the bowl and process until you have crumbs.
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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.
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Toss until well combined.
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Preheat the oven to 350 F and butter a baking sheet.
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Take the chicken breasts out of the marinade and roll the chicken in the crumbs.
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Make sure the chicken breast is thoroughly coated before placing it on the buttered baking sheet.
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Repeat with the remaining chicken.
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Bake at 350 F for 25-30 minutes or until golden brown and crispy-looking.
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Serve with a garden salad and green beans.
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Yum!
