Guy Fieri Creates Dynamite Chicken Parm | Diners, Drive-ins and Dives with Guy Fieri

This crispy, cheesy chicken parmesan is served up over creamy polenta for a "dynamite" twist. Watch #DDD, Fridays at 9|8c and #StreamOnMax! Subscribe to Food Network ▶ http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3oHcnS0 Find it at Catelli's: http://www.mycatellis.com Follow them: https://www.instagram.com/catellisrestaurant Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Catelli's Chicken Parmesan RECIPE COURTESY OF CATELLI'S Level: Intermediate Total: 2 hr 10 min (includes marinating time) Active: 1 hr 10 min Yield: 4 to 6 servings 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 Directions For the marinade: Pound or butterfly chicken breasts to about 1/2-inch thick. Blend basil, parsley, olive oil, garlic, salt and pepper in a blender. Pour over the chicken in a bowl and let marinate 15 minutes at room temperature, or up to overnight refrigerated. For the breading: Bring oil to 350 degrees in a deep fryer or preheat the oven to 450 degrees F. 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. Fry until the chicken floats, about 3 minutes, or bake until cooked through, approximately 10 minutes. 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. 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. Preheat the oven to 450 degrees F. 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. https://www.instagram.com/guyfieri https://www.facebook.com/GuyFieri/ https://twitter.com/GuyFieri Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #GuyFieri #DinersDriveInsAndDives #FoodNetwork #CatellisChickenParmesan Guy Fieri Creates Dynamite Chicken Parm | Diners, Drive-ins and Dives with Guy Fieri | Food Network https://youtu.be/ba2abph4gKE