Chicken-Prosciutto Filling

Title:
Chicken-Prosciutto Filling

Yield:
8 Servings

Categories:
Pasta,
Spreads




Ingredients:





   1/4 lb Thinly sliced prosciutto


     1 lb Chicken breast,1/2" pieces


     1    Large onion,10 oz.,chopped


     1 c  Chicken broth,reg strength


   1/3 c  Water


     1    Large egg white


   1/4 c  Grated parmesan cheese


     2 tb All-purpose flour


     2 tb Chicken broth,reg strength


   1/4 ts Ground nutmeg


          Salt to taste


          Pepper to taste






 1. Mince prosciutto. Bone and skin chicken breast; cut meat into 1/2"


 pieces.


 2. In 1 10-12" frying pan over high heat, combine onion and 1 cup chicken


 broth. Boil, uncovered, until liquid evaporates and onion starts to brown,


 about 12 minutes; stir often. To deglaze, add 1/3 cup water and stir to


 release browned bits. Boil until browning begins again; deglaze with 1/3


 cup water and boil dry. Add chicken and prosciutto; stir until chicken is


 no longer pink in center (cut to test), about 3 minutes.


 3. Coarsely grind in a food processor or mince. Mix with egg white,


 parmesan cheese, all-purpose flour, 2 tablespoons chicken broth, nutmeg,


 and salt and pepper to taste. If made ahead, cover and chill up to a day.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini