This luxurious filling combines the salty depth of thinly sliced prosciutto with tender, bite-sized pieces of chicken breast. The base is built by caramelizing onions in chicken broth until deeply browned, creating a robust, savory foundation. A touch of nutmeg and sharp Parmesan cheese adds warmth and complexity to the mixture, while an egg white and flour bind it all together. The texture is coarse and hearty, making it ideal for stuffing into puff pastry, phyllo shells, or even hollowed-out vegetables. It’s an elegant yet straightforward component that elevates simple dishes into something special. Perfect for holiday appetizers, dinner parties, or a sophisticated weeknight meal when paired with crusty bread or greens.
Chicken-Prosciutto Filling
Description
This luxurious filling combines the salty depth of thinly sliced prosciutto with tender, bite-sized pieces of chicken breast. The base is built by caramelizing onions in chicken broth until deeply browned, creating a robust, savory foundation. A touch of nutmeg and sharp Parmesan cheese adds warmth and complexity to the mixture, while an egg white and flour bind it all together. The texture is coarse and hearty, making it ideal for stuffing into puff pastry, phyllo shells, or even hollowed-out vegetables. It&# 226;ÂÂs an elegant yet straightforward component that elevates simple dishes into something special. Perfect for holiday appetizers, dinner parties, or a sophisticated weeknight meal when paired with crusty bread or greens.Ingredients
Directions
-
Mince the prosciutto into small bits and set aside.
-
Bone and skin the chicken breast, then cut the meat into 1/2-inch pieces.
-
Heat a 10-12 inch frying pan over high heat. Add the chopped onion and 1 cup of chicken broth.
-
Boil uncovered, stirring often, until the liquid evaporates and the onions start to brown, about 12 minutes.
-
Deglaze the pan by adding 1/3 cup water and stirring to release the browned bits from the bottom.
-
Boil until the water evaporates and browning begins again, then deglaze with another 1/3 cup water and boil until dry.
-
Add the chicken pieces and minced prosciutto to the pan. Stir constantly until the chicken is no longer pink in the center, about 3 minutes.
-
Transfer the mixture to a food processor and coarsely grind it. Alternatively, mince it finely by hand.
-
Mix the ground mixture with the egg white, grated Parmesan cheese, all-purpose flour, 2 tablespoons of chicken broth, nutmeg, salt, and pepper to taste.
-
If making ahead, cover tightly and refrigerate for up to one day before using.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 518.7kcal
- % Daily Value *
- Total Fat 18.7g29%
- Saturated Fat 6.8g34%
- Cholesterol 185.4mg62%
- Sodium 854.2mg36%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 0.5g2%
- Sugars 0.8g
- Protein 71.7g144%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
