| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Pasta, Spreads | 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 |
| Salt to taste | ||
| Pepper to taste |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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