INGREDIENTS

INSTRUCTIONS

~ To cut won ton skins into rounds, use a 3" to 3 1/4" cookie cutter.
=== 1. Working with 1 skin at a time, put an equal amount chicken
filling in each center, about 1 teaspoon. 2. Moisten skin edge with
egg white, fold over filling, align edges, and press to seal. Bring
pointed ends together, overlapping; moisten ends with white and press
to seal tortellini. As shaped, set on flour-dusted baking sheets in a
single layer; keep tortellini and skins covered with plastic wrap to
prevent drying. Repeat until all skins are filled. If made ahead,
chill up to 4 hours, or freeze on baking sheets and package airtight
to store. 3. In 2 pans, each 5-6 quarts, bring about 3 quarts water  to
a boil over high heat. Drop 1/2 of the tortellini (unthawed, if
frozen) into each pan. Cook, uncovered, until just tender to bite,  4-5
minutes (about 6 minutes, if frozen). If tortellini stick to each
other or pan bottom, stir very gently 1 or 2 times. Reduce heat, as
needed, to maintain a gentle simmer. 4. Pour 1/3 of the sauce into a
warm bowl. Gently drain tortellini; pour into bowl. Add remaining
sauce. Top with cheese.  *** CHICKEN-PROSCIUTTO FILLING *** 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.  *** LEAN CREAM SAUCE *** 1.
In a 10-12" frying pan, combine onion and 1 cup chicken broth. Boil,
uncovered, on high heat until liquid evaporates and onion starts to
brown, about 12 minutes; stir often. 2. Deglaze as directed for
chicken-prosciutto filling. Repeat until onion is browned. If made
ahead, cover and chill up to a day. Mix into onions the cornstarch,
nutmeg, milk, and 1/2 cup chicken broth; stir until boiling. Use hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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