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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