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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Catelli's Restaurant, Geyserville, CA