First let me say that I am not the genius behind this creation. I make chicken parm, which my husband hates and cringes because he says it’s an American dish. I make polenta – a total hit in our house.

By putting the two together, this recipe makes my taste buds happier. And garlicky….

According to the recipe on Food Network, This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Well I’ve tested it and it’s a winner! Catelli’s Restaurant, Geyserville, CA. Their website, says that Catelli’s is a third-generation run restaurant, originally opened in 1936 by Italian immigrants Santi and Virginia Catelli.

Located in Geyserville in Sonoma County, the menu highlights local, organic ingredients as well as over 100 local wines. I do love California wines!

I have never been to the restaurant, as I reside in New Jersey, and Sonoma wasn’t on my list last time I was in the Golden State. So when I came across this recipe on Food Network, which is STILL on the menu, I decided that it had exactly the twist I was looking for.

This recipe is not a quick one! Make sure you have the time to make it work. I will never NOT marinate my chicken! It’s a game-changer.

Catelli’s Chicken Parmesan Served Over Smoky Polenta & Topped with Burrata

Level: Intermediate

• Total: 2 hr 10 min (includes marinating time)
• Active: 1 hr 10 min
• Yield: 4 to 6 servings

Nutritional Info on Food Network, but don’t look :.. )

You will need the following:

Marinade:

4 boneless, skinless chicken breasts
1 bunch fresh basil 
1 bunch fresh Italian parsley, some reserved for garnish 
1/2 cup olive oil 
8 cloves garlic 
1 teaspoon salt 
1 teaspoon pepper 

Breading:

Oil, for frying (optional)
1 cup all-purpose flour 
Salt and pepper 
4 eggs 
2 cups panko 
1/4 cup granulated garlic 

Polenta:

2 cups polenta
1/4 cup mascarpone 
1/4 cup grated smoked mozzarella 
1/2 cup grated Parmesan 

Domenica’s Sauce:

4 to 5 cloves garlic, minced
1/2 teaspoon crushed red pepper 
2 tablespoons extra-virgin olive oil, plus additional for the pan 
One 28-ounce can crushed tomatoes – use good tomatoes
1/2 teaspoon salt 
1 cup burrata
1 cup grated Parmesan, plus additional for serving

Directions

1. For the marinade: Pound or butterfly chicken breasts to about 1/2-inch thick.
2. Blend basil, parsley, olive oil, garlic, salt and pepper in a blender.
3. Pour over the chicken in a bowl and let marinate 15 minutes at room temperature, or up to overnight refrigerated.
4. For the breading: Bring oil to 350 degrees in a deep fryer or preheat the oven to 450 degrees F.
5. Stir together the flour and salt in a shallow bowl, then beat together the eggs and 1/2 cup water with a little salt and pepper in another shallow bowl. Stir together the panko, granulated garlic and salt in a third shallow bowl. Dredge the chicken in the flour first, followed by the eggs, then the panko.
6. Fry until the chicken floats, about 3 minutes, or bake until cooked through, approximately 10 minutes.
7. For the polenta: Bring 10 cups water to a boil in a saucepan, then stir in polenta and lower the heat. Simmer, stirring regularly, until done, approximately 20 minutes. Stir in mascarpone, smoked mozzarella and Parmesan until the cheese has melted.
8. For Domenica’s sauce: Lightly saute the garlic and crushed red pepper in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes.
9. Preheat the oven to 450 degrees F.
10. Scoop polenta into an oiled cast-iron skillet or other ovenproof dish. Put the chicken on the polenta, then ladle Domenica’s sauce over top. Scoop on burrata and Parmesan, then bake until the cheese is melted, approximately 5 minutes. Finish with more Parmesan and chopped parsley.

Thanks Catelli’s and Food Network! You are now part of my Sunday Dinner rotation.

Let me know if you try it!

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© 2024 Jacq from Jersey