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.