Chicken Parmesan with Creamy Polenta
This is the Chicken Parmesan recipe I saw on my favorite cooking show on the Food Network. My family and I enjoy watching Diners, Drive-ins, and Dives during the weekends. "During the Takeout: Home Delivery" episode this Chicken Parmesan recipe was featured from Catelli's restaurant. Since we couldn't go out to dinner on Mother's Day. Plus, there was no way to order this dish all the way in California from Ohio. My husband and son made this Chicken Parmesan instead.
Equipment
- Large Cast-Iron Skillet or 9 x 13 Baking Dish
- Ninja Air Fryer Max XL 5.5 Qt.
- Pots
Ingredients
Marinade Ingredients:
- 4 Chicken Breast boneless and skinless
- 1 Bunch Fresh Basil
- 1 Bunch Italian Parsley save some in reserved for garnish
- ½ Cup Olive Oil
- 8 Garlic Cloves
- 1 Tsp. Salt
- 1 Tsp. Black Pepper
Breading Ingredients:
- Olive Oil for frying (Optional - You can use an air fryer or bake it too!)
- 1 Cup All-Purpose Flour
- 2 Tsp. Salt
- 2 Tsp. Black Pepper
- 4 Eggs
- 2 Cups Panko
- ¼ Cup Garlic Powder
Polenta Ingredients:
- 1 Roll Ancient Harvest Polenta
- 1 ¾ Cup Water
- ¼ Cup Mascarpone this a creamy cheese
- ¼ Cup Smoked Mozzarella grated
- ½ Cup Parmesan Cheese grated
Domenica's Tomato Sauce Ingredients:
- 4 to 5 Garlic Cloves minced
- ½ Tsp. Crushed Red Pepper If you like it less spicy than use 1/4 Tsp.
- 2 Tbsp. Olive Oil plus additional for the pan
- 1 28 oz. can Crushed Tomatoes
- ½ Tsp. Salt
- 1 Cup Burrata Cheese This is a special mozzarella ball filled with cream.
- 1 Cup Parmesan Cheese plus additional for serving
Instructions
- Preheat the oven to 450 degrees F.
- Pound or butterfly chicken breasts to about 1/2-inch thick. This will help with the chicken cooking more evenly later.
- Start preparing the marinade for the chicken by putting the basil, parsley, olive oil, garlic, salt, and pepper in a blender.
- Blend until garlic, basil, and parsley are completely combined.
- In a bowl pour the marinade over the chicken. Let the chicken sit in the marinade for 15 minutes at room temperature. You can also let the chicken marinate overnight in the refrigerator.
- While the chicken is marinating bring oil to 350 degrees F in a deep fryer or preheat the oven to 450 degrees F.
- Start preparing the breading mix by stir together the flour and salt in a shallow bowl.
- In a second shallow bowl, beat together the eggs and 1/2 cup water with a little salt and pepper.
- In a third shallow bowl, stir together the panko, granulated garlic, and salt.
- The next step is to make Domenica's tomato sauce. Using a medium saucepan, lightly saute the garlic and crushed red pepper in the olive oil. Add the crushed tomatoes, salt, and simmer for 20 to 30 minutes.
- While the tomato sauce is simmering it is time to make the polenta. Bring water to a boil in a saucepan, then stir in polenta and lower the heat.
- Simmer the polenta and stirring regularly, until creamy. This will take approximately 20 minutes.
- When the polenta is ready add in the mascarpone, smoked mozzarella, and parmesan. Stir until the cheese has melted.
- When the chicken is done marinating, dredge it in the flour first, followed by the eggs, and then the panko.
- Check the oil temp before put the chicken in the oil. Fry the chicken until the chicken floats, about 3 minutes, or bake until cooked through, approximately 10 minutes.Note: Since we don't own a deep fryer we used a medium sized pot so we can cook 2 chicken breast at one time. Make sure to use a food thermometer if you do this method to make sure the oil is at the right temperature. Food safety is important!
- Scoop polenta into an oiled large cast-iron skillet or 9 x 13 Baking Dish.
- Put the chicken on top of the polenta, then ladle the tomato sauce over the top.
- Scoop on the burrata cheese and parmesan on top of the chicken.
- Then bake in the oven until the cheese is melted, approximately 5 minutes. Finish with more Parmesan and chopped parsley.
Notes
Update: I made this chicken parmesan again but this time I used an air fry to make the chicken. If you plan to use an air fryer, I would suggest cooking the chicken in the air fryer first before making the sauce and polenta. If you are interested in using the same air fryer that I used for this recipe, so you don't have to fry the chicken in oil. Here is a link to the Ninja Air Fryer Max XL 5.5 Qt.