Team Hell's Kitchen Lowcountry Chicken with Risotto
6 boneless, skinless chicken breasts
25 Ritz crackers, crumbled
¼ cup butter
2 TBS parsley
¼ cup flour Garlic Salt
¾ cup milk
¾ cup chicken broth
8 ounces smoked Gouda
1/3 cup beer
1 small onion, chopped
2 mushrooms, chopped
4 ounces crab meat
¼ cup olive oil
½ cup chopped onions
½ tsp ground turmeric [I would recommend a little less]
1 cup sliced mushrooms
8 cups chicken broth
1 ½ cups Arborio rice
½ cup white wine
1 cup Parmesan cheese
2 TBS butter
Rinse crab meat, then squeeze ½ lime and ½ lemon over it and set aside. Pound breasts with meat mallet to 1/8-inch thick.
Melt 3 tablespoons butter. Stir in flour, milk, chicken broth and beer. Simmer and keep stirring until it becomes thick.
Sauté onions and mushrooms in separate skillet. Add crab, 15 crumbled Ritz crackers, parsley, garlic salt and pepper to taste, a handful of grated smoked Gouda and a couple spoonfuls of sauce.
Spread stuffing on chicken, then roll and seal with a toothpick. Place in a greased 12-inch Dutch oven. Pour remaining sauce over chicken. Cook for 1 hour around 350 degrees. After 1 hour, add the rest of the smoked Gouda over the top. Add paprika to taste and remaining Ritz crackers. Remove coals from bottom and add them to top. Cook 5 minutes to melt cheese and brown topping.
Heat olive oil in skillet and sauté the onion and turmeric until soft. Add mushrooms and sauté until liquid is absorbed.
In separate saucepan, heat broth and keep warm.
Add rice to sautéed vegetables and stir until all the grains are coated with olive oil mixture. Add white wine. Let cook until evaporated. Stir frequently. Add broth ½ cup at a time. Rice should absorb broth after each addition. Repeat until all broth is absorbed. Remove from heat. Add cheese, butter and parsley. Season with salt and pepper.