RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.0801
Energy (kCal)	360.99
Carbohydrates (g)	24.5307
Total fats (g)	27.2622
Fatty acids, total saturated 20:0 (g)	0.0700
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3095
Fatty acids, total polyunsaturated 17:1 (g)	0.0364
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0174
Fatty acids, total saturated 4:0 (g)	0.2196
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	0.1379
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0060
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)	1.5383
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3025
Proline (g)	0.4421
Fatty acids, total polyunsaturated 18:1 t (g)	0.2673
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0474
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.6630
Copper, Cu (mg)	0.2698
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4104
Total lipid (fat) (g)	27.2622
Vitamin K (phylloquinone) (g)	13.5345
Cholesterol (mg)	35.7450
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0366
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	29.8350
Folate, total (g)	18.1650
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	3591.4950
Energy (kcal)	360.9900
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4031
Fatty acids, total saturated 14:1 (g)	0.1032
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0750
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	4.0218
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0270
Vitamin C, total ascorbic acid (mg)	7.4295
Lutein + zeaxanthin (g)	66.4950
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2741
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	14.3250
Fatty acids, total saturated 16:0 (g)	4.7113
Carbohydrate, by difference (g)	24.5307
Vitamin D (IU)	18.9000
Fructose (g)	0.0000
Fluoride, F (g)	0.9000
Aspartic acid (g)	0.5033
Tyrosine (g)	0.1385
Potassium, K (mg)	366.4200
Fatty acids, total saturated 12:0 (g)	0.3150
Vitamin A, RAE (g)	280.1250
Serine (g)	0.2023
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2215
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0219
Fatty acids, total saturated 14:0 (g)	1.0177
Histidine (g)	0.1090
Isoleucine (g)	0.2063
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	1.5589
Water (g)	178.0058
Fatty acids, total saturated 8:0 (g)	0.1152
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0024
Carotene, beta (g)	1555.3950
Sodium, Na (mg)	960.5850
Iron, Fe (mg)	1.7671
Energy (kJ)	1509.9450
Ash (g)	4.1397
Caffeine (mg)	0.0000
Glycine (g)	0.4552
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	2.7484
Fatty acids, total polyunsaturated (g)	3.1023
Vitamin E (alpha-tocopherol) (mg)	2.4442
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2436
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1827
Vitamin D (D2 + D3) (g)	0.4800
Vitamin D3 (cholecalciferol) (g)	0.4800
Lysine (g)	0.2600
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0123
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	53.5050
Starch (g)	0.0000
Pantothenic acid (mg)	0.7366
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)	0.1059
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	0.1075
Folate, food (g)	18.1650
Fatty acids, total saturated 20:1 (g)	0.0615
Fatty acids, total monounsaturated (g)	13.4115
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2622
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	0.0660
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	26.8680
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	9.4486
Vitamin B-12 (g)	0.0480
Calcium, Ca (mg)	67.4850
Fatty acids, total saturated 10:0 (g)	0.2717
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3014
Glutamic acid (g)	1.5449
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	714.0150
Vitamin E, added (mg)	0.0000
Retinol (g)	121.5000
Leucine (g)	0.3544
Folate, DFE (g)	18.1650
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	2.6505
Tryptophan (g)	0.0591
Threonine (g)	0.1655
Fatty acids, total polyunsaturated 18:1 c (g)	2.1234
Manganese, Mn (mg)	0.7098
Protein (g)	6.0801
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	12.7879
Betaine (mg)	0.0135
Phosphorus, P (mg)	94.8000
Tocopherol, gamma (mg)	0.1840

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. Pat dry chicken and season with salt and pepper. | 2. Heat oil in a heavy skillet over moderately high heat and brown chicken, turning once, for about 6 minutes (chicken will not be completely cooked at this point). | 3. Transfer chicken to a plate. | 4. Add garlic, tomatoes and pepper flakes to the skillet and saute until garlic is pale gold, approximately 1 minute. | 5. Add broth, cover, and bring to a boil. | 6. Add chicken to skillet, cover and simmer for 4-5 minutes (until cooked through). | 7. Transfer chicken to a platter with tongs and keep warm. Loosely cover with foil. | 8. Stir cream and 2 tbsp basil into sauce in skillet and bring to a simmer. | 9. Transfer sauce to a heatproof bowl and puree with a hand blender. | 10. Add water if necessary to reach desired consistency. | 11. Season sauce with salt and pepper. | 12. Serve chicken with sauce on top and sprinkle each cutlet with 2 tablespoons basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4	boneless	skinless boneless	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
sun tomato	1/4	cup	sun-dried drained chopped	-	-	-	-
hot red pepper flake	1/8	teaspoon		-	-	-	-
white wine	1/4	cup		-	-	-	-
vegetable broth	3/4	cup		121.77	19.7415	4.4649	2.8782
heavy cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
basil leaf	1/4	cup	sliced	-	-	-	-

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

Cooking in progress....

Chicken With Sun-Dried Tomato Cream Sauce