RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.936
Energy (kCal)	582.7407
Carbohydrates (g)	23.2436
Total fats (g)	52.0304
Fatty acids, total saturated 20:0 (g)	0.0841
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2824
Fatty acids, total polyunsaturated 17:1 (g)	0.0559
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	0.4392
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.2574
Tocopherol, beta (mg)	0.0148
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
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)	2.9793
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.7883
Proline (g)	0.4117
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.1111
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8000
Copper, Cu (mg)	0.4653
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4594
Total lipid (fat) (g)	52.0304
Vitamin K (phylloquinone) (g)	10.0470
Cholesterol (mg)	67.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	29.8350
Folate, total (g)	30.1830
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	1446.7222
Energy (kcal)	582.7407
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6038
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2063
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	12.6524
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	4.3289
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3841
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	31.4160
Fatty acids, total saturated 16:0 (g)	8.3197
Carbohydrate, by difference (g)	23.2436
Vitamin D (IU)	37.8000
Fructose (g)	0.0000
Fluoride, F (g)	1.8000
Aspartic acid (g)	0.5940
Tyrosine (g)	0.2919
Potassium, K (mg)	611.0862
Fatty acids, total saturated 12:0 (g)	0.6300
Vitamin A, RAE (g)	247.4505
Serine (g)	0.3317
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3456
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0264
Fatty acids, total saturated 14:0 (g)	2.0326
Histidine (g)	0.1882
Isoleucine (g)	0.3048
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	1.7181
Water (g)	152.4782
Fatty acids, total saturated 8:0 (g)	0.2304
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	43.2000
Sodium, Na (mg)	550.5748
Iron, Fe (mg)	1.6268
Energy (kJ)	2028.7125
Ash (g)	6.2714
Caffeine (mg)	0.0000
Glycine (g)	0.3855
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	7.9497
Fatty acids, total polyunsaturated (g)	8.3272
Vitamin E (alpha-tocopherol) (mg)	2.4892
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0632
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	0.9600
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.2363
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4937
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)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.3757
Folate, food (g)	30.1830
Fatty acids, total saturated 20:1 (g)	0.1000
Fatty acids, total monounsaturated (g)	20.4493
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1290
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	10.1205
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	17.5890
Vitamin B-12 (g)	0.0960
Calcium, Ca (mg)	180.0671
Fatty acids, total saturated 10:0 (g)	0.5430
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3185
Glutamic acid (g)	1.4693
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	243.0000
Leucine (g)	0.5271
Folate, DFE (g)	30.1830
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	5.8968
Tryptophan (g)	0.1502
Threonine (g)	0.2851
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	0.4167
Protein (g)	8.9360
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.4759
Betaine (mg)	0.0135
Phosphorus, P (mg)	247.9920
Tocopherol, gamma (mg)	0.2560

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. Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. | 2. Lay two rippled slices of prosciutto on top of each breast and secure with toothpicks. | 3. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.) | 4. Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside. | 5. Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. | 6. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	boneless	skinless boneless	-	-	-	-
prosciutto	4	slices		-	-	-	-
purpose flour	1	tablespoon		-	-	-	-
salt pepper				-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sage leaf	6			-	-	-	-
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
white wine	2/3	cup		-	-	-	-
heavy cream	4	tablespoons		204.0	1.6440000000000001	1.704	21.648000000000003
pasta	5	ounces	cooked	97.8057	14.1747	2.1829	3.2744

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

Cooking in progress....

Prosciutto Skewered Chicken With Sage