RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	10.8091
Energy (kCal)	328.7464
Carbohydrates (g)	64.8793
Total fats (g)	4.4224
Fatty acids, total saturated 20:0 (g)	0.0085
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1550
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
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)	0.0803
Tocopherol, beta (mg)	0.0005
Lactose (g)	0.1176
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0009
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.3930
Tocopherol, delta (mg)	0.0004
Arginine (g)	0.3991
Proline (g)	0.1757
Fatty acids, total polyunsaturated 18:1 t (g)	0.0185
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.2227
Adjusted Protein (g)	0.0000
Cystine (g)	0.0356
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	12.6495
Copper, Cu (mg)	0.4363
Maltose (g)	2.3184
Zinc, Zn (mg)	1.7386
Total lipid (fat) (g)	4.4224
Vitamin K (phylloquinone) (g)	79.4829
Cholesterol (mg)	15.7600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0067
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1313
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.2756
Folate, total (g)	35.7829
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	573.1326
Energy (kcal)	328.7464
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0338
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0185
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	11.4567
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0155
Vitamin C, total ascorbic acid (mg)	9.3987
Lutein + zeaxanthin (g)	401.8160
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0923
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)	39.3274
Fatty acids, total saturated 16:0 (g)	0.6945
Carbohydrate, by difference (g)	64.8793
Vitamin D (IU)	0.0000
Fructose (g)	0.7484
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.2473
Tyrosine (g)	0.0655
Potassium, K (mg)	550.7315
Fatty acids, total saturated 12:0 (g)	0.0292
Vitamin A, RAE (g)	36.5751
Serine (g)	0.0756
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0772
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)	0.0095
Fatty acids, total saturated 14:0 (g)	0.1650
Histidine (g)	0.0387
Isoleucine (g)	0.0683
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2799
Water (g)	123.2686
Fatty acids, total saturated 8:0 (g)	0.0124
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0021
Carotene, beta (g)	319.6379
Sodium, Na (mg)	1746.3917
Iron, Fe (mg)	3.8512
Energy (kJ)	1374.0037
Ash (g)	7.0182
Caffeine (mg)	0.0000
Glycine (g)	0.0844
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)	1.1148
Fatty acids, total polyunsaturated (g)	1.2738
Vitamin E (alpha-tocopherol) (mg)	0.4879
Sucrose (g)	2.8378
Vitamin B-6 (mg)	0.3146
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0193
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1095
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	8.3832
Pantothenic acid (mg)	1.4768
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)	0.1335
Folate, food (g)	35.7829
Fatty acids, total saturated 20:1 (g)	0.0286
Fatty acids, total monounsaturated (g)	0.9798
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.0265
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0101
Fatty acids, total polyunsaturated 18:2 i (g)	0.0168
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.3149
Fatty acids, total polyunsaturated 16:1 c (g)	0.0101
Fatty acids, total saturated (g)	1.4263
Vitamin B-12 (g)	0.2200
Calcium, Ca (mg)	279.8712
Fatty acids, total saturated 10:0 (g)	0.0256
Galactose (g)	0.0092
Tocotrienol, gamma (mg)	0.0001
Alanine (g)	0.0784
Glutamic acid (g)	0.4633
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.9933
Vitamin E, added (mg)	0.0000
Retinol (g)	9.4800
Leucine (g)	0.1122
Folate, DFE (g)	35.7829
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)	2.0100
Tryptophan (g)	0.0216
Threonine (g)	0.0580
Fatty acids, total polyunsaturated 18:1 c (g)	0.6231
Manganese, Mn (mg)	0.5364
Protein (g)	10.8091
Cryptoxanthin, beta (g)	10.3989
Fatty acids, total saturated 18:1 undifferentiated (g)	0.9092
Betaine (mg)	0.7149
Phosphorus, P (mg)	391.1044
Tocopherol, gamma (mg)	0.1048

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. Pound chicken to about 1/2-inch thick; set aside. | 2. Combine the ranch dressing, tabasco sauce and cheeses in a small mixing bowl; set aside. | 3. In a shallow, wide dish combine the first ten (10) ingredients. | 4. To crust the chicken breasts, use a pastry brush to generously spread the dressing mixture on each one; roll them in the bread crumbs. Transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs. | 5. Place the chicken in a pre-heated 425 degrees F oven. Bake for fifteen (15) minutes; lay the olives around the chicken and drizzle 1 (one) teaspoon of olive juice over each chicken piece. Continue baking another five (5). The coating should be golden brown and the chicken should reach an internal temperature of 165 degrees F. | 6. A side of fluffy white rice and a mixed green salad with a balsamic vinaigrette will make your dinner complete. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
ranch dressing	3/4	cup		199.92	44.5368	0.42	3.2256
tabasco sauce				-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
romano cheese	1/4	cup	grated	-	-	-	-
italian breadcrumb	3/4	cup	coarse seasoned	-	-	-	-
onion flake	1	tablespoon	dehydrated	17.45	4.164	0.4475	0.023
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
paprika	1	pinch		0.4054	0.0776	0.0203	0.0185
lemon zest	2	tablespoons		-	-	-	-
red pepper flake			crushed	-	-	-	-
green olive	1/4	cup		-	-	-	-
olive juice	4	teaspoons		-	-	-	-

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

Cooking in progress....

Parmesan & Romano-Crusted Chicken With a Zesty-Zing