RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.09
Energy (kCal)	1912.09
Carbohydrates (g)	0.6892
Total fats (g)	216.0428
Fatty acids, total saturated 20:0 (g)	0.8942
Fatty acids, total saturated 18:3 undifferentiated (g)	1.6500
Fatty acids, total polyunsaturated 17:1 (g)	0.2700
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0053
Tocopherol, beta (mg)	0.2376
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.2235
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.0045
Proline (g)	0.0171
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0190
Adjusted Protein (g)	0.0000
Cystine (g)	0.0011
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0450
Copper, Cu (mg)	0.0063
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0269
Total lipid (fat) (g)	216.0428
Vitamin K (phylloquinone) (g)	136.2490
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0062
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	479.3900
Folate, total (g)	2.3700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	17.0100
Energy (kcal)	1912.0900
Fatty acids, total saturated 16:1 undifferentiated (g)	2.7108
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0013
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0409
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0230
Lutein + zeaxanthin (g)	18.9500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0058
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	2.7000
Fatty acids, total saturated 16:0 (g)	24.3943
Carbohydrate, by difference (g)	0.6892
Vitamin D (IU)	0.0000
Fructose (g)	0.0113
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0101
Tyrosine (g)	0.0030
Potassium, K (mg)	14.7600
Fatty acids, total saturated 12:0 (g)	0.0025
Vitamin A, RAE (g)	0.8500
Serine (g)	0.0031
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0045
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.2786
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0014
Isoleucine (g)	0.0044
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0464
Water (g)	0.0993
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	10.0700
Sodium, Na (mg)	4.5700
Iron, Fe (mg)	1.5776
Energy (kJ)	8000.9100
Ash (g)	0.0787
Caffeine (mg)	0.0000
Glycine (g)	0.0052
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	21.0934
Fatty acids, total polyunsaturated (g)	22.7434
Vitamin E (alpha-tocopherol) (mg)	31.1786
Sucrose (g)	0.0091
Vitamin B-6 (mg)	0.0104
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0050
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0092
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0018
Folate, food (g)	2.3700
Fatty acids, total saturated 20:1 (g)	0.6718
Fatty acids, total monounsaturated (g)	157.6030
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0475
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.9710
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	29.8408
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	18.1300
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0050
Glutamic acid (g)	0.0098
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0078
Folate, DFE (g)	2.3700
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.4250
Tryptophan (g)	0.0020
Threonine (g)	0.0032
Fatty acids, total polyunsaturated 18:1 c (g)	0.0071
Manganese, Mn (mg)	0.0499
Protein (g)	0.0900
Cryptoxanthin, beta (g)	0.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	153.9481
Betaine (mg)	0.3140
Phosphorus, P (mg)	1.4800
Tocopherol, gamma (mg)	2.0370

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Eastern European >> Russian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cook 8 garlic cloves in boiling water for 2 minute. | 2. Drain garlic. | 3. Place in the bowl of a food processor and let cool. | 4. When cool, add the remaining 4 cloves, parsley, vinegar, mint, basil, oregano, and red pepper; pulse to combine (just a couple of time to mix it all together). | 5. With the machine running, gradually add the oil, blending until a thick sauce forms. | 6. Season with salt, and transfer to a bowl to chill for at least 1 hour. This can be done 2 days ahead of time. | 7. Place chicken in a large resealable plastic bag. | 8. Add 1/2 cup sauce and turn to coat evenly. | 9. Chill for at least 1/2 hour and up to 4 hours, turning the bag occasionally. (The longer it marinates the better it is!). | 10. Spray grill rack or grill pan with non stick cooking spray and prepare BBQ to medium-high heat. | 11. Place chicken skin side down on the grill and top each piece with 1 foil wrapped brick. | 12. Grill until skin is golden brown and crisp, about 5 minute. | 13. Remove bricks and turn chicken over. | 14. Grill until cooked through, about 5 min more depending on the thickness of your chicken breasts. | 15. Arrange chicken on a platter and spoon some of the sauce over. | 16. Serve, passing the remaining sauce separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	12		peeled divided	-	-	-	-
parsley leaf	1 1/2	cups		-	-	-	-
white balsamic vinegar	1/3	cup		-	-	-	-
mint leaf	1/4	cup		-	-	-	-
basil leaf	1/4	cup		-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
olive oil	1	cup		1909.44	0.0	0.0	216.0
chicken breast half	8			-	-	-	-
nonstick cooking spray				-	-	-	-
	8	bricks	wrapped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Chicken Under a Brick With Fresh Herbs and Garlic Sauce