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Baked Chicken with Sun-Dried Tomato Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)384.3265
Energy (kCal)3203.0983
Carbohydrates (g)11.8039
Total fats (g)169.0678
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 500*F. | 2. Line a 13x9" baking pan with foil; arrange chicken in the pan. | 3. Combine the sun-dried tomatoes, 2 Tbsp. | 4. of the oil, basil, Parmesan cheese, garlic, and pepper in a food processor; whirl until smooth. | 5. Spread about half (around 1/4 cup) of the pesto over the chicken. | 6. Bake about 15-20 minutes, or until juices run clear; remove pan from oven. | 7. Heat the broiler. | 8. Spread the remaining pesto over the chicken; broil 6" from heat for 3-5 minutes, or until browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 4 boneless 3120.7192 0.0 378.2965 167.8294
    sun tomato oil 1/2 cup sun-dried packed - - - -
    oil tomato 2 tablespoons sun-dried 30.9375 5.6282 0.8093 0.589
    basil leaf 1/4 cup - - - -
    parmesan cheese 2 1/2 tablespoons grated 46.25 5.0 5.0 0.625
    garlic 1 clove 4.47 0.9918 0.1908 0.015
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094

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



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