Chicken Capelete

Dough: Place the flour on a surface; lightly beat the eggs and combine with the flour; add butter and gradually add sufficient water to obtain a firm dough

Knead well until it has a smooth consistency

Divide into two parts

Roll out thinly, using a pasta roller, on a lightly floured surface

Cut into circles

Place 1 tablespoon of filling in the center of each circle

Fold to form a half-moon shape and press edges tightly to prevent filling from escaping

When all dough is ready, let the capeletti fall into 6 liters of boiling salted water; cook for 5 minutes or until the dough is tender

Drain and place on a warm serving plate, serving with simple tomato sauce and grated Parmesan cheese

Filling: Brown the chicken breast in butter; add salt and pepper to taste; finely chop

Add remaining ingredients and mix well.