RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0875
Energy (kCal)	1.6464
Carbohydrates (g)	0.3911
Total fats (g)	0.0244
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0037
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0017
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0019
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0028
Proline (g)	0.0090
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0016
Adjusted Protein (g)	0.0000
Cystine (g)	0.0010
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0308
Copper, Cu (mg)	0.0110
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0140
Total lipid (fat) (g)	0.0244
Vitamin K (phylloquinone) (g)	4.6054
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	0.6984
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	49.7410
Energy (kcal)	1.6464
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0004
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0009
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0063
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	0.1590
Lutein + zeaxanthin (g)	52.5188
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0042
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)	1.5485
Fatty acids, total saturated 16:0 (g)	0.0034
Carbohydrate, by difference (g)	0.3911
Vitamin D (IU)	0.0000
Fructose (g)	0.0015
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0108
Tyrosine (g)	0.0035
Potassium, K (mg)	10.2475
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	2.4872
Serine (g)	0.0033
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0037
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)	0.0002
Histidine (g)	0.0014
Isoleucine (g)	0.0030
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0146
Water (g)	0.8848
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)	29.5368
Sodium, Na (mg)	0.1503
Iron, Fe (mg)	0.0838
Energy (kJ)	6.8678
Ash (g)	0.0390
Caffeine (mg)	0.0000
Glycine (g)	0.0036
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)	0.0046
Fatty acids, total polyunsaturated (g)	0.0091
Vitamin E (alpha-tocopherol) (mg)	0.0131
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0031
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)	0.0024
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)	0.0098
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)	0.0009
Folate, food (g)	0.6984
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0050
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	0.1657
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0084
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	4.1107
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0033
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0047
Glutamic acid (g)	0.0105
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)	0.0075
Folate, DFE (g)	0.6984
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)	0.1596
Tryptophan (g)	0.0006
Threonine (g)	0.0023
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.0834
Protein (g)	0.0875
Cryptoxanthin, beta (g)	0.5501
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0045
Betaine (mg)	0.0547
Phosphorus, P (mg)	1.4032
Tocopherol, gamma (mg)	0.0391

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. Preheat oven to 350°F. | 2. Place each chicken breast between 2 pieces of heavy-duty plastic wrap, pound to 1/4 inch thickness using a meat mallet or rolling pin. | 3. Combine basil, salt and pepper; sprinkle half of mixture evely over both sides of chicken. | 4. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll fashion, starting with short end. Place chicken roll-up, seam side down, in an 11 x 7 inch baking dish. Sprinkle with remaining half of spice mixture, and coat with cooking spray. Cover and refrigerate up to 8 hours. | 5. Pour tomato sauce over chicken. Bake uncovered, at 350F for 35 minutes or until chicken is done and tomato sauce heated. | ---------------------------------------------------------------------------

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	-	-	-	-
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
salt	1/4	teaspoon		-	-	-	-
part mozzarella cheese	4		part-skim	-	-	-	-
cooking spray				-	-	-	-
tomato sauce	1	cup		-	-	-	-

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

Cooking in progress....

Italian Chicken Cheese Rollups (Light)