Chicken Parmesan

I can't believe that I'm going to be driving the first recipe, y'all, the king of Italian cooking

and I'm got to do a marinara sauce and a grilled chicken parmesan

Well, this is just a real simple dish. Yes, ma'am. If you would be cutting up those onions, Steve

Yes, ma'am. And I'm going to be making a marinade, y'all, for our boneless chicken

And it's going to be the juice of one lemon of three or four cloves of garlic, a few tablespoons of olive oil, salt and pepper, and that's it

Okay, so talk, baby. Okay, I'm born and raised in South Philadelphia

That's where I started. And now I live in Florida. I have a restaurant

I didn't know you lived in Florida. In Florida, yeah. 20 years ago, I opened up that restaurant

And everybody said I would last about a year. 20 years later, I'm still there. That's true, very true

You showed them, didn't you? Yes, ma'am. So you hadn't lost that Philly accent

I don't know. I ain't got no accent. I don't know. I don't have no accent. You ain't

I say water. What do you say? Water. Same thing. So where did you learn to cook

From your mama? Well, no, I started, yeah, well, my mother and my grandmother

But how I started a business, I used to make sandwiches. And I would deliver the sandwiches myself out of my house

I did too! That's why I'm really wanting to be here. I made these sandwiches and I gave phone numbers out on a piece of paper People would call me and I would deliver the food I pimp my children out on the streets Okay okay What do they do To sell my food Yes What wrong with that

I didn't think anything was wrong with it myself. How did you market it? How did you get it out there

I didn't. I took one day, and Jamie and I went out into the medical arts area

and I told them what we were doing, and we were going to be coming around and offering good, fresh food

Okay. and only had one person tell me no. So I put some pepper flakes and my garlic into my marinade

and you need to chop up four cloves of garlic for our sauce, Steve

All right, so I'm going to put a little olive oil in here, and if you would toss that onion in

We're just going to cook those onions until they're a little bit translucent

and then we're going to add the garlic. Okay. And over here, Steve, I have two 28-ounce cans of whole peeled tomatoes

and I pulsed them a little bit. These Italian tomatoes? No. They're the San Marzano tomatoes

They're the best tomatoes in the world. Say it again. San Marzano. My accent's stepping in

San Marzano tomatoes. Oh, he's got an accent. He has me admitted, y'all. He got an accent San Marzano tomatoes the best imported Italian And you can buy those in the grocery store Probably in Italian delis And guess what We don have many Italian delis down here I think I want to open up something here

Would you really? I swear on my mother. That? Oh, Mama, he didn't mean that

Well, I mean that in a good way. Go ahead. But I think you just need something

I really mean that. I mean that. Guess what? What? What? Tell me. I got a present for you

Since this Italian theme, right? It's a Italian theme. Can you open that for me

This is maloikio. That's the Italian horn. Oh, my God. I love it

See, look at that. It keeps the evil spirits away. Oh, God. Let me put it on

You got to put that on, right? I get it. Let me put it on because sometimes those evil spirits, they'll creep in on you when you least expect it

See that? Oh, my God. I love it. Steve, the onions have cooked down enough

Now you can add in our garlic. I'm going to put a little red pepper in there

Hot pepper, because? Or me. Or me. Is cuz a good... If I don't remember your name, what do I say

Hey, cuz, how you doing? I say, hey, darling. You say, hey, cuz, now

You want this? Yes. Then you can add in the tomatoes. All right, so I have let this marinate for about five minutes

You know, it doesn't have to marinate long. And we are gonna grill this

We gonna let that cook for about 20 minutes Okay All right so we gonna just grill these It about three minutes per side You know how long Not long

Alright, now this is cooking. Alright, now if you would skip your cute little

tail down there. Yes, ma'am. To the other end of the counter. Okay, so

now. And grate me some cheese. We've got mozzarella in there. So what we're going to do, Steve, if you would..

You want mozzarella on this one? Yes, we're just going to mix the mozzarella and the fresh parm

We're going to stick it in the broiler, y'all. Let it cook for about five minutes until it's melted

How does that look? Did we put enough cheese on it? Oh, yeah, no, no, no, that's plenty

Okay, good. Well, that looks terrific

It does. It does. All right, so tell me what you think about this. If I want a chicken parm and I can't have the breading

I'm in the same family right here. Oh, the hot pepper. I brought that up

You don't taste that? Yes, I do. Wow. Seriously, where's the camera

That. Me and girl. Cause