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Clara Bow’s Chicken Chartreuse 1920

Here's how you make Clara Bow’s Chicken Chartreuse 1920
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  • Servings: 4
  • Prep: 9m
  • Cook: 45m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR FILLING
  • 9 ounces cooked chicken breast (2 cups, chopped fine, she only had a cup herself)
  • 1/2 teaspoon onion juice
  • 1 tablespoons minced parsley
  • 1 large egg (beaten)
  • 2 tablespoons tomato juice
  • Salt (dash)
  • Pepper (dash)
  • FOR MOLD
  • 2 cups rice (cooked al dente)
  • 3 tablespoons butter
  • 2 cups pasta sauce
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Grease mold heavily with butter before which you have sprayed Pam.

  • Step 2: Line mold with 1 inch of rice.

  • Step 3: In the center, place chicken mixture. Top with rice so that it is even. Place in steamer. Steam 45 minutes.

  • Step 4: Unmold on top of spaghetti sauce (she said tomato sauce).

Tips & Variations

Don't forget the following tips and variations.
  • Mold

We hope you enjoy this recipe!

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