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