Ingredients:

Preparation:

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