Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Thinly sliced prosciutto |
| 1 pounds | Chicken breast,1/2\" pieces |
| 1 \N | Large onion,10 oz.,chopped |
| 1 cup | Chicken broth,reg strength |
| ⅓ cup | Water |
| 1 \N | Large egg white |
| ¼ cup | Grated parmesan cheese |
| 2 tablespoons | All-purpose flour |
| 2 tablespoons | Chicken broth,reg strength |
| ¼ teaspoon | Ground nutmeg |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
1. Mince prosciutto. Bone and skin chicken breast; cut meat into ½" 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 ⅓ cup water and stir to release browned bits. Boil until browning begins again; deglaze with ⅓ 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.