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Apricot and Chicken Bruschetta

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.2632
Energy (kCal)1977.7843
Carbohydrates (g)156.7571
Total fats (g)114.78
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 350ºF. | 2. Slice the bread into 10 slices, each about 1/2-inch thick. | 3. Brush the bread slices with the olive oil and arrange on a baking sheet. | 4. Bake for 10 to 15 minutes until crisp and golden. | 5. Cool to room temperature. | 6. Spread each slice of the toasted bread with the apricot preserves(already mixed with crushed red peppers) then place a slice of the cheese on top. | 7. Arrange the sliced chicken on top of the cheese. | 8. Cut each piece of prosciutto in half and place on top of the chicken. | 9. Transfer the bruschetta to a serving platter. | 10. Drizzle with the extra-virgin olive oil and serve at room temperature, that's what makes it so great! :). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    loaf ciabatta 1/2 75.65 0.0 16.83 0.425
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    apricot preserve 3/4 cup 580.8 154.56 1.68 0.48
    red pepper flake 2 -3 pinches crushed 75.65 0.0 16.83 0.425
    fontina cheese 5 ounces sliced 551.4075 2.1971 36.288000000000004 44.141000000000005
    chicken breast 6 ounces roasted sliced 292.5668 0.0 35.4652 15.734000000000002
    prosciutto 3 ounces sliced 75.65 0.0 16.83 0.425
    extra virgin olive oil 75.65 0.0 16.83 0.425

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



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