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.