RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3099
Energy (kCal)	10.185
Carbohydrates (g)	2.2971
Total fats (g)	0.16
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0033
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)	0.0001
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0045
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)	0.0020
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0289
Proline (g)	0.0170
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0617
Adjusted Protein (g)	0.0000
Cystine (g)	0.0047
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.4914
Copper, Cu (mg)	0.0197
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0810
Total lipid (fat) (g)	0.1600
Vitamin K (phylloquinone) (g)	1.0613
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0001
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	4.3434
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.7950
Energy (kcal)	10.1850
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0031
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.7792
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.2242
Lutein + zeaxanthin (g)	1.2958
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0109
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)	4.3883
Fatty acids, total saturated 16:0 (g)	0.0085
Carbohydrate, by difference (g)	2.2971
Vitamin D (IU)	0.0000
Fructose (g)	0.0638
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0261
Tyrosine (g)	0.0077
Potassium, K (mg)	43.9691
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	0.0267
Serine (g)	0.0083
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0096
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)	0.0065
Histidine (g)	0.0053
Isoleucine (g)	0.0116
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0537
Water (g)	4.8459
Fatty acids, total saturated 8:0 (g)	0.0001
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)	0.3441
Sodium, Na (mg)	0.9208
Iron, Fe (mg)	0.2209
Energy (kJ)	42.5491
Ash (g)	0.1377
Caffeine (mg)	0.0000
Glycine (g)	0.0141
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0001
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0313
Fatty acids, total polyunsaturated (g)	0.0347
Vitamin E (alpha-tocopherol) (mg)	0.2630
Sucrose (g)	0.0281
Vitamin B-6 (mg)	0.0300
Fatty acids, total trans-polyenoic 13:0 (g)	0.0008
Fatty acids, total saturated 6:0 (g)	0.0004
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0141
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)	0.0404
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0113
Folate, food (g)	4.3434
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0892
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
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)	1.7995
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0198
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	9.8383
Fatty acids, total saturated 10:0 (g)	0.0011
Galactose (g)	0.0021
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0096
Glutamic acid (g)	0.0468
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0141
Folate, DFE (g)	4.3434
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)	0.7005
Tryptophan (g)	0.0032
Threonine (g)	0.0071
Fatty acids, total polyunsaturated 18:1 c (g)	0.0876
Manganese, Mn (mg)	0.1067
Protein (g)	0.3099
Cryptoxanthin, beta (g)	0.2033
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0887
Betaine (mg)	0.2880
Phosphorus, P (mg)	9.1267
Tocopherol, gamma (mg)	0.0115

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. Preheat oven to 350 degrees. | 2. Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray. | 3. Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry. | 4. Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices. | 5. Place in the preheated oven and bake for 30 minutes. | 6. Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly. | 7. Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through. | 8. After the breasts have baked for 30 minutes, drain and discard juices from baking pan. | 9. Remove the lemon slices and spoon the heated sauce over the chicken. | 10. Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork. | 11. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	frozen	boneless skinless	-	-	-	-
hungarian paprika	1	teaspoon		-	-	-	-
lemon	4	slices		-	-	-	-
honey	1/4	cup		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
onion flake	1	teaspoon		5.8167	1.3880000000000001	0.1492	0.0077
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401

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

Cooking in progress....

Honey Dijon Chicken