Clara Bow’s Chicken Chartreuse 1920
Created by dienia b on November 13, 2015
- Servings: 4
- Prep Time: 9m
- Cook Time: 45m
- Recipe #21719
Ingredients
- 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
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).
Nutritional Facts
- Serving Size: 1 (279.5 g)
- Calories 366.1
- Total Fat - 16.7 g
- Saturated Fat - 7.2 g
- Cholesterol - 229.4 mg
- Sodium - 929 mg
- Total Carbohydrate - 35.9 g
- Dietary Fiber - 2 g
- Sugars - 4.1 g
- Protein - 17.6 g
- Calcium - 71.6 mg
- Iron - 3.4 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.2 mg