RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.6054
Energy (kCal)	216.8845
Carbohydrates (g)	19.8684
Total fats (g)	10.1268
Fatty acids, total saturated 20:0 (g)	0.0373
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0869
Fatty acids, total polyunsaturated 17:1 (g)	0.0112
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)	0.0446
Tocopherol, beta (mg)	0.0099
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)	0.3008
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0672
Proline (g)	0.0263
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.4224
Adjusted Protein (g)	0.0000
Cystine (g)	0.0072
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	10.0203
Copper, Cu (mg)	0.0949
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9122
Total lipid (fat) (g)	10.1268
Vitamin K (phylloquinone) (g)	130.2910
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)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	20.4240
Folate, total (g)	20.8035
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	681.4680
Energy (kcal)	216.8845
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1361
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0104
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.5026
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	13.4723
Lutein + zeaxanthin (g)	424.0760
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0403
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)	19.4885
Fatty acids, total saturated 16:0 (g)	1.2978
Carbohydrate, by difference (g)	19.8684
Vitamin D (IU)	0.0000
Fructose (g)	2.3616
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0682
Tyrosine (g)	0.0141
Potassium, K (mg)	338.5420
Fatty acids, total saturated 12:0 (g)	0.0280
Vitamin A, RAE (g)	40.5070
Serine (g)	0.0282
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0284
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)	0.0116
Fatty acids, total saturated 14:0 (g)	0.1014
Histidine (g)	0.0152
Isoleucine (g)	0.0293
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.0292
Water (g)	155.3653
Fatty acids, total saturated 8:0 (g)	0.0112
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)	387.1540
Sodium, Na (mg)	520.8570
Iron, Fe (mg)	2.2528
Energy (kJ)	908.5607
Ash (g)	2.7792
Caffeine (mg)	0.0000
Glycine (g)	0.0298
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)	0.9328
Fatty acids, total polyunsaturated (g)	1.0200
Vitamin E (alpha-tocopherol) (mg)	1.3757
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1464
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)	0.0391
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)	0.1012
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)	0.0370
Folate, food (g)	20.8035
Fatty acids, total saturated 20:1 (g)	0.0434
Fatty acids, total monounsaturated (g)	6.8836
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)	0.0020
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	9.8985
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.8928
Vitamin B-12 (g)	0.2920
Calcium, Ca (mg)	206.2708
Fatty acids, total saturated 10:0 (g)	0.0255
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0278
Glutamic acid (g)	0.0940
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)	7.8000
Leucine (g)	0.0451
Folate, DFE (g)	20.8035
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)	0.5132
Tryptophan (g)	0.0095
Threonine (g)	0.0241
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.2838
Protein (g)	10.6054
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	6.6922
Betaine (mg)	0.0090
Phosphorus, P (mg)	186.4357
Tocopherol, gamma (mg)	0.1150

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. preheat the oven to 400 degrees. Line a large baking sheet with foil. | 2. Place the bread crumbs, Parmesan, and egg white mixture in 3 shallow bowls. Dip the chicken into the Parmesan, then into the egg white, and finally into the bread crumbs. Place the chicken on the prepared baking sheet and drizzle with the oil. Bake for 10 minutes or until the chicken is cooked through and golden brown. | 3. Meanwhile, in a large skillet, combine the wine, broth, vinegar, garlic, anchovy paste, and rosemary and bring to a boil over medium heat. Boil, stirring occasionally, until the garlic is tender and the sauce is slightly reduced, about 4 minutes. Stir in the cornstarch mixture and cook, stirring, until slightly thickened, about 1 minute. Add the parsley, stirring to combine. Add the chicken and turn to coat withthe sauce. Place the chicken on 4 plates and serve. | 4. Helpful Hint: Anchovy paste comes in tubes, making it a convenient way to keep anchovies on hand. Keep the tube tightly capped and store in the refridgerator. Anchovy Paste will keep for 6 months or longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breadcrumb	1/2	cup		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
egg white water	1	tablespoon	beaten	-	-	-	-
chicken breast half	4	boneless	skinless boneless	-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
white wine	2/3	cup		-	-	-	-
chicken broth	1/2	cup	reduced sodium	-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
anchovy paste	2	teaspoons		-	-	-	-
rosemary	1/2	teaspoon	dried	0.4585	0.0724	0.0116	0.0205
cornstarch	1	teaspoon	mixed	10.16	2.4339	0.0069	0.0013
parsley	2	tablespoons		2.736	0.4811	0.2257	0.06

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

Cooking in progress....

Low Fat Chicken Milanese