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Chicken Pizzaioli

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.5568
Energy (kCal)192.6459
Carbohydrates (g)44.9782
Total fats (g)1.5931
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chicken in a bowl and use a fork to poke holes all over it. Pour sherry over the chicken and let it marinate about 30 minutes. You can chop things and prepare the sauce while you're waiting for the chicken to marinate. | 2. FOR SAUCE: In a medium-sized saucepan, simmer the tomatoes, with their juice, and the garlic for 10 minutes. Use a spoon to break up the tomatoes. | 3. Add olives and oregano. Cook 5 more minutes. | 4. Add sugar and pepper and test for seasoning, adding in more if necessary. | 5. Cover and keep warm while the chicken is cooking. | 6. FOR CHICKEN: Heat olive oil in a non-stick skillet. Add garlic and saute about 30 seconds. Raise heat and brown chicken on both sides (about 1 minute). | 7. Season both sides with salt and pepper, then lower heat and cook 5 minutes. | 8. Remove from pan and spoon sauce over chicken. | 9. NOTE: If you want, you can serve this over spaghetti or other pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 cans used diced 124.1379 27.5262 6.4768 1.0795
    garlic clove 8 minced - - - -
    black olive 20 pitted quartered - - - -
    oregano 4 tablespoons chopped 31.8 8.2704 1.08 0.5136
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    black pepper ground - - - -
    sherry wine 1 cup - - - -
    extra virgin olive oil 1 tablespoon - - - -
    garlic clove 4 minced - - - -
    chicken breast half 6 boneless skinless boneless - - - -
    salt - - - -
    black pepper ground - - - -

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



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