RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	29.7136
Energy (kCal)	349.0765
Carbohydrates (g)	12.8237
Total fats (g)	19.4562
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1706
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.3601
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.5874
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	1.9470
Tocopherol, delta (mg)	0.0600
Arginine (g)	1.2201
Proline (g)	1.4389
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3705
Adjusted Protein (g)	0.0000
Cystine (g)	0.3174
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	45.4309
Copper, Cu (mg)	0.1268
Maltose (g)	0.0000
Zinc, Zn (mg)	3.0976
Total lipid (fat) (g)	19.4562
Vitamin K (phylloquinone) (g)	12.2512
Cholesterol (mg)	398.7700
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.7480
Folate, total (g)	59.2250
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1050.9055
Energy (kcal)	349.0765
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5142
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6150
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.9527
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	3.6556
Lutein + zeaxanthin (g)	654.1650
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4316
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)	34.7330
Fatty acids, total saturated 16:0 (g)	5.2256
Carbohydrate, by difference (g)	12.8237
Vitamin D (IU)	88.6000
Fructose (g)	0.0005
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.9631
Tyrosine (g)	1.0116
Potassium, K (mg)	358.8035
Fatty acids, total saturated 12:0 (g)	0.1454
Vitamin A, RAE (g)	255.3580
Serine (g)	1.4783
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1275
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	1.0423
Histidine (g)	0.6897
Isoleucine (g)	1.0556
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.2689
Water (g)	100.2474
Fatty acids, total saturated 8:0 (g)	0.0997
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	108.7530
Sodium, Na (mg)	663.1580
Iron, Fe (mg)	3.2716
Energy (kJ)	1461.9070
Ash (g)	4.1088
Caffeine (mg)	0.0000
Glycine (g)	0.5988
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.7707
Fatty acids, total polyunsaturated (g)	2.2500
Vitamin E (alpha-tocopherol) (mg)	1.1623
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3351
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1413
Vitamin D (D2 + D3) (g)	2.1650
Vitamin D3 (cholecalciferol) (g)	2.1650
Lysine (g)	1.8151
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.7629
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0758
Folate, food (g)	59.2250
Fatty acids, total saturated 20:1 (g)	0.0430
Fatty acids, total monounsaturated (g)	6.4099
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	304.3521
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	9.4410
Vitamin B-12 (g)	1.5918
Calcium, Ca (mg)	491.8495
Fatty acids, total saturated 10:0 (g)	0.1908
Galactose (g)	0.0072
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.9863
Glutamic acid (g)	3.8164
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	243.7000
Leucine (g)	1.8810
Folate, DFE (g)	59.2250
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.4711
Tryptophan (g)	0.2886
Threonine (g)	0.8993
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.2285
Protein (g)	29.7136
Cryptoxanthin, beta (g)	10.2190
Fatty acids, total saturated 18:1 undifferentiated (g)	5.7170
Betaine (mg)	0.3106
Phosphorus, P (mg)	518.0560
Tocopherol, gamma (mg)	0.5042

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 450 degrees F. | 2. Lay chicken on flat surface season with salt and pepper. | 3. place slices of ham over breasts until all is used. | 4. in bowl- mix parsley, bread crumbs, cheeses, eggs, basil and rosemary. | 5. layer some filling on each chicken breast on the smaller end roll up the chicken tightly and secure with butchers twine or toothpicks. | 6. place in foil pouches and bake 15-20 minutes in shallow pan. | 7. make sauce while roasting chicken in large pot saute garlic in olive oil for about 2 minutes. | 8. add tomatoes, basil and salt let cook for about 45 minutes at a slow boil. | 9. when chicken comes out quickly brown them in a little olive oil, top with sauce and serve over pasta. | ---------------------------------------------------------------------------

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	-	-	-	-
prosciutto	1/4		sliced	-	-	-	-
parsley	1	bunch	chopped	-	-	-	-
breadcrumb	1/4	cup		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
egg	2			143.0	0.72	12.56	9.51
provolone cheese	1/4	cup	grated	115.83	0.7062	8.4414	8.7846
basil leaf	1	bunch		-	-	-	-
rosemary	1	tablespoon		2.227	0.3519	0.0563	0.0996
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
olive oil				-	-	-	-
rom tomato	2	cans	crushed	-	-	-	-
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
salt	1	teaspoon		-	-	-	-

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

Cooking in progress....

Braciola - Braciole Di Pollo (Chicken With Prosciutto)