Title: Chicken Prosciutto Filling
Categories: Pasta Spread
Yield: 8 Servings
| 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.