RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	25.4923
Energy (kCal)	931.9292
Carbohydrates (g)	10.5926
Total fats (g)	89.8032
Fatty acids, total saturated 20:0 (g)	0.2236
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8104
Fatty acids, total polyunsaturated 17:1 (g)	0.0675
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)	0.6923
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3475
Tocopherol, beta (mg)	0.0594
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)	3.1963
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.4736
Proline (g)	2.8115
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.3133
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.4502
Copper, Cu (mg)	0.5353
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0533
Total lipid (fat) (g)	89.8032
Vitamin K (phylloquinone) (g)	35.3333
Cholesterol (mg)	72.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	119.8690
Folate, total (g)	36.5477
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	677.9712
Energy (kcal)	931.9292
Fatty acids, total saturated 16:1 undifferentiated (g)	1.1991
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7241
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3013
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	2.8326
Lutein + zeaxanthin (g)	3.5705
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8013
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)	56.0032
Fatty acids, total saturated 16:0 (g)	13.1713
Carbohydrate, by difference (g)	10.5926
Vitamin D (IU)	15.8400
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	1.6190
Tyrosine (g)	1.4037
Potassium, K (mg)	213.5557
Fatty acids, total saturated 12:0 (g)	0.6020
Vitamin A, RAE (g)	181.3432
Serine (g)	1.4396
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.4472
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)	0.0697
Fatty acids, total saturated 14:0 (g)	2.2599
Histidine (g)	0.9021
Isoleucine (g)	1.3105
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.9070
Water (g)	26.7825
Fatty acids, total saturated 8:0 (g)	0.2351
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)	40.9685
Sodium, Na (mg)	495.7090
Iron, Fe (mg)	1.4301
Energy (kJ)	3899.3955
Ash (g)	4.4730
Caffeine (mg)	0.0000
Glycine (g)	0.7323
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)	12.3439
Fatty acids, total polyunsaturated (g)	13.1617
Vitamin E (alpha-tocopherol) (mg)	7.9446
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1761
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.4100
Vitamin D (D2 + D3) (g)	0.3960
Vitamin D3 (cholecalciferol) (g)	0.3960
Lysine (g)	1.9785
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.6254
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)	0.4374
Folate, food (g)	36.5477
Fatty acids, total saturated 20:1 (g)	0.1880
Fatty acids, total monounsaturated (g)	51.4708
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)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.7830
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	21.9716
Vitamin B-12 (g)	1.0560
Calcium, Ca (mg)	809.6372
Fatty acids, total saturated 10:0 (g)	0.4961
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.9230
Glutamic acid (g)	5.1955
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	176.8800
Leucine (g)	2.4824
Folate, DFE (g)	36.5477
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)	3.1455
Tryptophan (g)	0.3999
Threonine (g)	0.9521
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.6322
Protein (g)	25.4923
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	49.5234
Betaine (mg)	0.1052
Phosphorus, P (mg)	635.6245
Tocopherol, gamma (mg)	0.4859

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. For chicken, in a shallow dish, combine breadcrumbs, thyme, salt, and pepper; set aside. | 2. Brush both sides of chicken breasts with mustard. Dredge chicken in breadcrumb mixture. | 3. In a large skillet, heat 2 tablespoons olive oil over medium heat. | 4. Add chicken, and cook for 4 minutes. | 5. Add remaining olive oil to skillet, turn chicken, and cook for 3 to 4 minutes. Place chicken on a cutting board; let rest for 5 minutes. | 6. Cut chicken crosswise into 1/2-inch-thick slices. | 7. For cheesy pasta, in a large skillet, melt butter over medium heat. | 8. Add garlic and ham; cook for 2 minutes. | 9. Add flour, salt, and pepper; cook for 2 minutes, stirring constantly. Gradually stir in half-and-half. | 10. Cook, stirring frequently, for 4 to 5 minutes, or until slightly thickened. | 11. Add cheese, stirring until melted. | 12. Add hot cooked pasta to pan, tossing gently to coat with sauce. | 13. Spoon creamy cheesy pasta onto serving plates. | 14. Place sliced chicken over pasta. | 15. Garnish with fresh thyme, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
panko breadcrumb	1	cup		-	-	-	-
thyme	3/4	teaspoon	minced	0.606	0.1467	0.0334	0.0101
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
chicken breast	2	boneless	skinless boneless	-	-	-	-
dijon mustard	1	tablespoon		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
deli ham	3/4	cup	chopped	-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
half	1	cup		-	-	-	-
gruyere cheese	1/2	cup	shredded	272.58	0.2376	19.6746	21.3444
fettuccine pasta	3	cups	cooked	-	-	-	-
thyme				0.606	0.1467	0.0334	0.0101

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

Cooking in progress....

Chicken Cordon Bleu Pasta