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Chicken-prosciutto filling

Yield: 8 Servings

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

Instructions:

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.

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