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Florentine Prosciutto Wrapped Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)593.0009
Energy (kCal)5510.7619
Carbohydrates (g)16.1649
Total fats (g)327.4443
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees. | 2. Wring out defrosted spinach in clean kitchen towel to remove water. | 3. Toast pine nuts | 4. Combine nuts with spinach in a bowl; mix in cheeses, garlic, salt, pepper and nutmeg. | 5. Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. | 6. Fill each with a small mound of stuffing. | 7. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. | 8. Brush chicken all over with olive oil and roast 18 to 20 minutes until cooked through. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 6 boneless skinless 4681.0788 0.0 567.4447 251.7441
    prosciutto 6 slices - - - -
    spinach 1 box defrosted frozen - - - -
    pine nut 3 tablespoons 170.3531 3.3109 3.4653 17.3062
    ricotta cheese 1/2 cup 215.76 3.7696 13.9624 16.0952
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    garlic clove 2 chopped - - - -
    nutmeg 1 teaspoon 11.55 1.0844 0.1285 0.7988
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    salt pepper - - - -

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



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