RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.0151
Energy (kCal)	213.9091
Carbohydrates (g)	12.5566
Total fats (g)	14.7362
Fatty acids, total saturated 20:0 (g)	0.0563
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1619
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
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)	0.0324
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0331
Tocopherol, beta (mg)	0.0148
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)	0.3891
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0529
Proline (g)	0.0226
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4452
Adjusted Protein (g)	0.0000
Cystine (g)	0.0077
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.6661
Copper, Cu (mg)	0.0798
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8133
Total lipid (fat) (g)	14.7362
Vitamin K (phylloquinone) (g)	86.2989
Cholesterol (mg)	4.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0055
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.0995
Folate, total (g)	21.7639
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1376.2276
Energy (kcal)	213.9091
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1924
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0092
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.4761
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	12.3123
Lutein + zeaxanthin (g)	834.8477
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0343
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)	21.4266
Fatty acids, total saturated 16:0 (g)	1.8055
Carbohydrate, by difference (g)	12.5566
Vitamin D (IU)	0.0000
Fructose (g)	0.5472
Fluoride, F (g)	0.0983
Aspartic acid (g)	0.0695
Tyrosine (g)	0.0155
Potassium, K (mg)	227.3459
Fatty acids, total saturated 12:0 (g)	0.0290
Vitamin A, RAE (g)	75.2576
Serine (g)	0.0245
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0279
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0004
Fatty acids, total saturated 22:0 (g)	0.0178
Fatty acids, total saturated 14:0 (g)	0.1019
Histidine (g)	0.0134
Isoleucine (g)	0.0266
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2660
Water (g)	46.7819
Fatty acids, total saturated 8:0 (g)	0.0115
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)	806.9837
Sodium, Na (mg)	234.6425
Iron, Fe (mg)	1.6886
Energy (kJ)	894.4013
Ash (g)	1.6842
Caffeine (mg)	0.0000
Glycine (g)	0.0279
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)	1.3744
Fatty acids, total polyunsaturated (g)	1.5369
Vitamin E (alpha-tocopherol) (mg)	2.1092
Sucrose (g)	0.0941
Vitamin B-6 (mg)	0.1361
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0303
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.0000
Pantothenic acid (mg)	0.1094
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)	0.0006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0354
Folate, food (g)	21.7639
Fatty acids, total saturated 20:1 (g)	0.0572
Fatty acids, total monounsaturated (g)	10.1571
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0094
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0032
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	7.4539
Fatty acids, total polyunsaturated 16:1 c (g)	0.0004
Fatty acids, total saturated (g)	2.5218
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	203.6536
Fatty acids, total saturated 10:0 (g)	0.0305
Galactose (g)	0.0328
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0255
Glutamic acid (g)	0.0856
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	7.8000
Leucine (g)	0.0443
Folate, DFE (g)	21.7639
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)	0.7560
Tryptophan (g)	0.0089
Threonine (g)	0.0226
Fatty acids, total polyunsaturated 18:1 c (g)	0.0057
Manganese, Mn (mg)	0.3032
Protein (g)	9.0151
Cryptoxanthin, beta (g)	6.2019
Fatty acids, total saturated 18:1 undifferentiated (g)	9.8895
Betaine (mg)	0.0871
Phosphorus, P (mg)	162.0117
Tocopherol, gamma (mg)	0.1501

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 15 minutes, Preparation Time - 30 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. | 2. Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt. | 3. Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm. | 4. While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl. | 5. Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken. | 6. Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	6		skinless boneless	-	-	-	-
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
garlic salt	1/4	teaspoon		-	-	-	-
rom tomato	3		chopped	-	-	-	-
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
salt	1/2	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
	6	squares		-	-	-	-

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

Cooking in progress....

Deborah's Grilled Chicken