Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

72 Won ton skins,cut in rounds*
1 Large egg white
1/2 c Grated parmesan cheese

-----------------CHICKEN-PROSCIUTTO FILLING----------------------
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

----------------------LEAN CREAM SAUCE---------------------------
1 Large onion,10 oz.,minced
1 c Chicken broth,reg strength
1 tb Cornstarch
1/4 ts Ground nutmeg
2 c Extra-light milk (1%)
1/2 c Chicken broth,reg strength

* - To cut won ton skins into rounds, use a 3" to 3 1/4" cookie
cutter.
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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.

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