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Chicken-prosciutto Filling

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN-PROSCIUTTO FILLING
 Categories: Pasta, Spreads
      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.
 
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