RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.2979
Energy (kCal)	149.345
Carbohydrates (g)	10.7464
Total fats (g)	4.0519
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0470
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
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)	0.1923
Tocopherol, beta (mg)	0.0000
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)	0.2340
Tocopherol, delta (mg)	0.0092
Arginine (g)	0.0464
Proline (g)	0.0225
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.9580
Adjusted Protein (g)	0.0000
Cystine (g)	0.0029
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.0289
Copper, Cu (mg)	0.4036
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8601
Total lipid (fat) (g)	4.0519
Vitamin K (phylloquinone) (g)	6.3770
Cholesterol (mg)	3.7800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0076
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	8.0300
Folate, total (g)	28.1400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	18.7250
Energy (kcal)	149.3450
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2268
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0023
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	3.4442
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0160
Vitamin C, total ascorbic acid (mg)	8.8848
Lutein + zeaxanthin (g)	22.8375
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0146
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)	15.2550
Fatty acids, total saturated 16:0 (g)	0.8929
Carbohydrate, by difference (g)	10.7464
Vitamin D (IU)	0.0000
Fructose (g)	0.6951
Fluoride, F (g)	0.4400
Aspartic acid (g)	0.0470
Tyrosine (g)	0.0089
Potassium, K (mg)	729.3875
Fatty acids, total saturated 12:0 (g)	0.0027
Vitamin A, RAE (g)	0.8500
Serine (g)	0.0118
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0148
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0397
Histidine (g)	0.0072
Isoleucine (g)	0.0103
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	8.5361
Water (g)	397.6513
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)	10.6225
Sodium, Na (mg)	2349.6225
Iron, Fe (mg)	2.0265
Energy (kJ)	625.2542
Ash (g)	7.1705
Caffeine (mg)	0.0000
Glycine (g)	0.0154
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)	0.7712
Fatty acids, total polyunsaturated (g)	0.8560
Vitamin E (alpha-tocopherol) (mg)	0.2513
Sucrose (g)	0.4707
Vitamin B-6 (mg)	0.1410
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)	0.0208
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)	0.2296
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0466
Folate, food (g)	28.1400
Fatty acids, total saturated 20:1 (g)	0.0378
Fatty acids, total monounsaturated (g)	1.7903
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	39.0834
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.2104
Vitamin B-12 (g)	0.7560
Calcium, Ca (mg)	48.8183
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0139
Glutamic acid (g)	0.1144
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)	0.0188
Folate, DFE (g)	28.1400
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)	1.1748
Tryptophan (g)	0.0076
Threonine (g)	0.0118
Fatty acids, total polyunsaturated 18:1 c (g)	0.0077
Manganese, Mn (mg)	0.8607
Protein (g)	17.2979
Cryptoxanthin, beta (g)	0.6800
Fatty acids, total saturated 18:1 undifferentiated (g)	1.4875
Betaine (mg)	0.1380
Phosphorus, P (mg)	241.4467
Tocopherol, gamma (mg)	0.2442

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Dice 6 olives, set aside. | 2. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic & oregano in a food processor until minced. | 3. Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4". | 4. Spread olive-tomato filling on chicken. | 5. Roll chicken & secure with toothpicks. | 6. Saute roulades in oil in a large nonstick skillet over mediium-high heat until browned, about 4 minutes per side. | 7. Remove roulades to a plate. | 8. Add onion to skillet, saute 2 minutes. | 9. Add wine, cook until liquid is reduced by half, 1 to 2 minutes. | 10. Add broth and bring mixture to a boil, add diced olives and roulades. | 11. Cover skillet and reduce heat. | 12. Simmer for 10 minutes then remove roulades to a plate. | 13. Whisk together lemon juice & cornstarch and stir into sauce in skillet, simmer 1 minute. | 14. Slice roulades and serve with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kalamata olive	12		pitted divided	-	-	-	-
breadcrumb	3	tablespoons		-	-	-	-
sun tomato oil	3	tablespoons	sun-dried minced packed	-	-	-	-
lemon zest	1	tablespoon	minced	-	-	-	-
garlic clove	2			-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
chicken breast half	2	boneless	skinless boneless	-	-	-	-
extra virgin olive oil	2	teaspoons		-	-	-	-
onion	1/4	cup	diced	16.0	3.736	0.44	0.04
white wine	1/4	cup		-	-	-	-
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013

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

Cooking in progress....

Greek Chicken Roulades W-White Wine Reduction