RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.6066
Energy (kCal)	130.8772
Carbohydrates (g)	6.5034
Total fats (g)	8.6521
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0898
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)	0.0002
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1529
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0001
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)	0.3849
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3980
Proline (g)	0.1301
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1020
Adjusted Protein (g)	0.0000
Cystine (g)	0.0548
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.0740
Copper, Cu (mg)	0.4208
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9966
Total lipid (fat) (g)	8.6521
Vitamin K (phylloquinone) (g)	3.7621
Cholesterol (mg)	1.2600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0018
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.0330
Folate, total (g)	24.5083
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	29.6292
Energy (kcal)	130.8772
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0981
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0888
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.7479
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	4.4276
Lutein + zeaxanthin (g)	4.1355
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1523
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)	22.2972
Fatty acids, total saturated 16:0 (g)	0.9574
Carbohydrate, by difference (g)	6.5034
Vitamin D (IU)	0.0000
Fructose (g)	0.1131
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.2561
Tyrosine (g)	0.1147
Potassium, K (mg)	299.0001
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	1.4079
Serine (g)	0.1480
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1442
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0311
Histidine (g)	0.0795
Isoleucine (g)	0.1170
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.7893
Water (g)	135.3908
Fatty acids, total saturated 8:0 (g)	0.0006
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)	11.4015
Sodium, Na (mg)	1063.0140
Iron, Fe (mg)	1.1485
Energy (kJ)	547.8472
Ash (g)	4.0248
Caffeine (mg)	0.0000
Glycine (g)	0.1855
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)	3.3680
Fatty acids, total polyunsaturated (g)	3.4758
Vitamin E (alpha-tocopherol) (mg)	0.1347
Sucrose (g)	0.0438
Vitamin B-6 (mg)	0.0565
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0871
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.1789
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)	0.0001
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2051
Folate, food (g)	24.5083
Fatty acids, total saturated 20:1 (g)	0.0228
Fatty acids, total monounsaturated (g)	3.3232
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0012
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.1728
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.4377
Vitamin B-12 (g)	0.2520
Calcium, Ca (mg)	78.3039
Fatty acids, total saturated 10:0 (g)	0.0022
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1431
Glutamic acid (g)	0.6039
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2104
Folate, DFE (g)	24.5083
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)	1.9379
Tryptophan (g)	0.0588
Threonine (g)	0.1122
Fatty acids, total polyunsaturated 18:1 c (g)	0.0041
Manganese, Mn (mg)	0.5540
Protein (g)	8.6066
Cryptoxanthin, beta (g)	0.5505
Fatty acids, total saturated 18:1 undifferentiated (g)	3.1866
Betaine (mg)	0.0512
Phosphorus, P (mg)	191.2685
Tocopherol, gamma (mg)	0.0377

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 each chicken breast half to 1/4-inch thick with meat mallet or rolling pin. | 2. (I put them between 2 sheets of plastic wrap first). | 3. Brush chicken with juice and sprinkle with salt and pepper. | 4. Dredge chicken in breadcrumbs. | 5. Heat a large nonstick skillet to medium-high heat and coat with cooking spray. | 6. Add chicken and cook for 3 minutes or so on each side until chicken is done. | 7. Remove from pan and keep warm. | 8. Add broth and wine to pan. | 9. Cook 30 seconds, stirring constantly. | 10. Remove from heat. | 11. Stir in capers and butter. | 12. Spoon 1 tablespoon sauce over each chicken breast. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	1 1/2	1/2	boneless skinless	-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
italian breadcrumb	1/3	cup	seasoned	-	-	-	-
cooking spray				-	-	-	-
chicken broth	1/2	cup	reduced sodium fat free	39.06	0.945	5.5692	1.3104
white wine	1/4	cup		-	-	-	-
caper	4	teaspoons		2.6373	0.5607	0.2706	0.0986
butter	1	tablespoon		85.5	3.9285	2.6715	7.2

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

Cooking in progress....

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