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Mustard Cracker: Place butter, cheese and eggs in food processor; process, using pulsing action, until smooth and well blended.
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Add remainiing ingredients; pulse until mixture pulls away from side of work bowl to form dough.
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Transfer dough to floured surface; knead briefly until smooth, adding more flour if necessary.
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Place in bowl; cover.
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Refrigerate 30 min.
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6
Place dough on floured surface; roll out to 1/8-inch thickness.
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Cut dough into 48 (7x1/2-inch) strips (or into eight strips for trial recipe).
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Place in parchment-lined sheet pans.
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Bake in 350 degrees F-convection oven 12 to 15 min.
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or until lightly browned.
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Remove to wire racks; cool completely.
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Store in tightly covered container at room temperature.
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(Note: Any leftover dough can be wrapped tightly and frozen for later use.)
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Dijon Whipped Marscapone: Place all ingredients in large bowl of electric mixer fitted with paddle attachment.
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Beat on medium speed 20 sec., then beat on high speed 10 sec.
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Cover and refrigerate until ready to use.
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Soup Base: Melt butter in heavy saucepan on medium heat.
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Add onions; saute 3 min.
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or until translucent.
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Add flour; beat with wire whisk until mixture forms smooth paste.
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Cook an additional 3 to 4 min.
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or until slightly thickened, stirring frequently.
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Add chicken broth gradually, beating constantly with whisk until smooth and well blended.
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Bring to boil.
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Reduce heat to medium-low.
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Add cream; simmer 10 min., stirring constantly.
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Add cheese; cook until melted, stirring frequently.
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Stir in salt, white pepper and lemon juice.
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For each serving: Cook 2 oz.
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pancetta in 1/4 tsp.
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oil in nonstick saute pan until crisp.
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Remove pancetta to paper towel, reserving drippings in pan.
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Add 2-1/2 oz.
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chicken; cook 1 to 2 min.
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or until heated through.
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Spoon into center of shallow soup bowl; top with pancetta.
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Pour 1 cup of the hot soup around chicken; top chicken with 1 Tbsp.
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of the Dijon Whipped Marscapone.
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Place Mustard Cracker across rim of bowl.
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Sprinkle with about 1 tsp.
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parsley.
