RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3116
Energy (kCal)	1918.8072
Carbohydrates (g)	2.5621
Total fats (g)	216.1178
Fatty acids, total saturated 20:0 (g)	0.8942
Fatty acids, total saturated 18:3 undifferentiated (g)	1.6488
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)	0.0080
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)	4.2267
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0079
Proline (g)	0.0339
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1565
Adjusted Protein (g)	0.0000
Cystine (g)	0.0033
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.1279
Copper, Cu (mg)	0.0338
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0401
Total lipid (fat) (g)	216.1178
Vitamin K (phylloquinone) (g)	133.7971
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)	0.0049
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	479.4760
Folate, total (g)	4.2754
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	56.4274
Energy (kcal)	1918.8072
Fatty acids, total saturated 16:1 undifferentiated (g)	2.7126
Fatty acids, total saturated 14:1 (g)	0.0007
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)	0.3990
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	6.3746
Lutein + zeaxanthin (g)	12.7295
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0135
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)	5.1539
Fatty acids, total saturated 16:0 (g)	24.4008
Carbohydrate, by difference (g)	2.5621
Vitamin D (IU)	0.0000
Fructose (g)	0.1731
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.0344
Tyrosine (g)	0.0116
Potassium, K (mg)	52.5396
Fatty acids, total saturated 12:0 (g)	0.0023
Vitamin A, RAE (g)	2.7681
Serine (g)	0.0103
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0107
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)	0.0010
Histidine (g)	0.0041
Isoleucine (g)	0.0095
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0489
Water (g)	14.8420
Fatty acids, total saturated 8:0 (g)	0.0023
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)	7.2825
Sodium, Na (mg)	5.2718
Iron, Fe (mg)	1.4818
Energy (kJ)	8028.8687
Ash (g)	0.1489
Caffeine (mg)	0.0000
Glycine (g)	0.0110
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)	21.1042
Fatty acids, total polyunsaturated (g)	22.7564
Vitamin E (alpha-tocopherol) (mg)	31.0428
Sucrose (g)	0.0661
Vitamin B-6 (mg)	0.0147
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0003
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0070
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.0544
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)	0.0065
Folate, food (g)	4.2754
Fatty acids, total saturated 20:1 (g)	0.6718
Fatty acids, total monounsaturated (g)	157.6182
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)	0.0475
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.6856
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	29.8637
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	14.4210
Fatty acids, total saturated 10:0 (g)	0.0038
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0155
Glutamic acid (g)	0.0341
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0242
Folate, DFE (g)	4.2754
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)	0.6394
Tryptophan (g)	0.0014
Threonine (g)	0.0060
Fatty acids, total polyunsaturated 18:1 c (g)	0.0155
Manganese, Mn (mg)	0.3021
Protein (g)	0.3116
Cryptoxanthin, beta (g)	1.1850
Fatty acids, total saturated 18:1 undifferentiated (g)	153.9609
Betaine (mg)	0.4207
Phosphorus, P (mg)	5.2211
Tocopherol, gamma (mg)	1.9437

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Emulsify all marinade ingredients by whisking in a bowl. | 2. Pour over chicken breasts and seal in a thick zipper bag or airtight container. | 3. Refidgerate for 2-24 hours. The longer the chicken marinates, the more flavour it will absorb. | 4. Remove chicken from refridgerator 10 minutes prior to roasting. | 5. Heat oven to 350 degrees. | 6. Remove chicken from container/bag and place on a parchment lined roasting pan. | 7. Spoon remaining marinade over chicken and bake 18-25 minutes, depending on size. | 8. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4 -6		boneless skinless	0.0	0.0	0.0	0.0
grain dijon mustard	4	tablespoons		-	-	-	-
olive oil	1	cup		1909.44	0.0	0.0	216.0
salt	1	tablespoon	coarse	-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
dill	1	tablespoon	dried	0.2392	0.039	0.0192	0.0062
herbes de provence	2	tablespoons		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

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

Cooking in progress....

French Herb Roasted Chicken Breasts