|
 |
 |
 |
 |
|
|
|
Chicken-prosciutto Fillingpasta, spreads 1/4 lb thinly sliced prosciutto 1 lb chicken breast,1/2 pieces 1 large onion,10 oz.,chopped 1 cup chicken broth,reg strength 1/3 cup water 1 large egg white 1/4 cup grated parmesan cheese 2 tablespoon all-purpose flour 2 tablespoon chicken broth,reg strength 1/4 teaspoon ground nutmeg 1 salt to taste 1 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.
|
|
 
 |
|
|
|
