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Chicken Breast Raclette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)316.025
Energy (kCal)2512.7596
Carbohydrates (g)8.8016
Total fats (g)127.4477
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425°F. | 2. Rinse chicken breast with cold water. | 3. Place meat in aluminum or copper roasting pan | 4. Pour chicken gumbo stock over chicken and leave excess stock in | 5. roasting pan to simmer with the meat. | 6. Season meat with salt and pepper to taste. | 7. Sprinkle onion powder and oregano on meat. | 8. Distribute 1/4 cup of capers over the top of the chicken breasts. | 9. Reserve the second 1/4 cup for garnish. | 10. Roast chicken at 425 F (without turning) for 45 minutes | 11. Remove pan from oven and top each chicken breast with a generious | 12. slice of French or Swiss Raclette Cheese and leave in oven. | 13. Do not adjust oven temperature | 14. Melt cheese in oven for 5-10 minutes. | 15. Pour 1/2 cup of caper brine over the meat to precipitate the | 16. combniation flavors and aroma from the cheese and caper brine. | 17. Leave in oven for another 5-10 minutes | 18. Then entree is ready to serve for a hearty winter dinner. | 19. Use the additional 1/4 cup of capers to garnish the finished entree. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 3 lbs 2340.5394 0.0 283.7224 125.87200000000001
    raclette cheese 1/3 134.4892 0.0 29.9201 0.7556
    chicken gumbo soup 2 cups - - - -
    caper 1/2 cup 15.824000000000002 3.3643 1.6237 0.5917
    brine 1/2 cup 134.4892 0.0 29.9201 0.7556
    salt 1/2 teaspoon - - - -
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    oregano 1 tablespoon ground 7.95 2.0676 0.27 0.1284

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



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