RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	26.1021
Energy (kCal)	594.6104
Carbohydrates (g)	11.7786
Total fats (g)	50.3346
Fatty acids, total saturated 20:0 (g)	0.0327
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2589
Fatty acids, total polyunsaturated 17:1 (g)	0.0570
Fatty acids, total trans-monoenoic (g)	0.6390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3168
Fatty acids, total saturated 4:0 (g)	0.4452
Fatty acids, total trans (g)	0.7986
Riboflavin (mg)	0.9550
Tocopherol, beta (mg)	0.0150
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0225
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)	3.9654
Tocopherol, delta (mg)	0.0900
Arginine (g)	2.0809
Proline (g)	1.1961
Fatty acids, total polyunsaturated 18:1 t (g)	0.5691
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.5270
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	48.2848
Copper, Cu (mg)	0.6098
Maltose (g)	0.0000
Zinc, Zn (mg)	3.5071
Total lipid (fat) (g)	50.3346
Vitamin K (phylloquinone) (g)	2.4210
Cholesterol (mg)	625.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1272
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	102.6329
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0564
Vitamin A, IU (IU)	1712.8558
Energy (kcal)	594.6104
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7383
Fatty acids, total saturated 14:1 (g)	0.2169
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7883
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	2.3922
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1440
Vitamin C, total ascorbic acid (mg)	2.4664
Lutein + zeaxanthin (g)	755.2229
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.6962
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	51.9267
Fatty acids, total saturated 16:0 (g)	10.2163
Carbohydrate, by difference (g)	11.7786
Vitamin D (IU)	160.8000
Fructose (g)	0.0000
Fluoride, F (g)	3.4500
Aspartic acid (g)	2.6295
Tyrosine (g)	1.0551
Potassium, K (mg)	403.2775
Fatty acids, total saturated 12:0 (g)	0.6300
Vitamin A, RAE (g)	487.5221
Serine (g)	1.8099
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.3867
Fatty acids, total trans-polyenoic 22:4 (g)	0.0255
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0150
Fatty acids, total saturated 14:0 (g)	2.0841
Histidine (g)	0.6637
Isoleucine (g)	1.3304
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1308
Niacin (mg)	1.9516
Water (g)	153.5334
Fatty acids, total saturated 8:0 (g)	0.2364
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0318
Carotene, beta (g)	43.4162
Sodium, Na (mg)	251.9542
Iron, Fe (mg)	3.5022
Energy (kJ)	2488.5621
Ash (g)	3.4596
Caffeine (mg)	0.0000
Glycine (g)	1.0596
Fatty acids, total trans-polyenoic (g)	0.1596
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0192
Fatty acids, total saturated 18:2 undifferentiated (g)	9.3134
Fatty acids, total polyunsaturated (g)	10.1297
Vitamin E (alpha-tocopherol) (mg)	2.1327
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3595
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	3.9600
Vitamin D3 (cholecalciferol) (g)	3.9600
Lysine (g)	1.6219
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0591
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.8268
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)	0.2238
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.4638
Folate, food (g)	102.6329
Fatty acids, total saturated 20:1 (g)	0.0996
Fatty acids, total monounsaturated (g)	16.3862
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.8209
Fatty acids, total polyunsaturated 16:1 t (g)	0.0699
Fatty acids, total polyunsaturated 17:0 (g)	0.1590
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	451.5886
Fatty acids, total polyunsaturated 16:1 c (g)	0.6252
Fatty acids, total saturated (g)	20.5284
Vitamin B-12 (g)	1.4310
Calcium, Ca (mg)	255.6042
Fatty acids, total saturated 10:0 (g)	0.5521
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.4404
Glutamic acid (g)	4.0685
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0027
Carotene, alpha (g)	0.0221
Vitamin E, added (mg)	0.0000
Retinol (g)	483.0000
Leucine (g)	2.1878
Folate, DFE (g)	102.6329
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1572
Fiber, total dietary (g)	2.9148
Tryptophan (g)	0.4091
Threonine (g)	1.1360
Fatty acids, total polyunsaturated 18:1 c (g)	9.3288
Manganese, Mn (mg)	0.5336
Protein (g)	26.1021
Cryptoxanthin, beta (g)	13.9417
Fatty acids, total saturated 18:1 undifferentiated (g)	15.2669
Betaine (mg)	0.4500
Phosphorus, P (mg)	562.3433
Tocopherol, gamma (mg)	0.8940

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. Butterfly chicken breasts so they are thin. | 2. Lightly season with salt and pepper. | 3. Dust chicken breasts with flour. | 4. Combine whole eggs and romano cheese to form a batter. | 5. (you don't want a thick batter as it will coat and burn if too thick.) Fry chicken and mushrooms until golden brown. | 6. Add garlic and saute 1 minute. | 7. Season with additional salt and pepper to taste. | 8. Transfer chicken to platter. | 9. Add butter to the skillet. | 10. When melted add wine and lemon juice. | 11. Add cream and cook over high heat until sauce begins to thicken. | 12. Return chicken to skillet and heat. | 13. Serve immediately. | 14. Sprinkle additional grated romano cheese over chicken if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4 -6	ounces	butterflied	0.0	0.0	0.0	0.0
flour				-	-	-	-
salt pepper				-	-	-	-
egg	3			214.5	1.08	18.84	14.265
romano cheese			grated	-	-	-	-
canola oil				-	-	-	-
parsley			chopped	-	-	-	-
mushroom	12		cut	-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
salt pepper				-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
white wine	1/4	cup		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003

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

Cooking in progress....

Chicken Tosca