RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	60.074
Energy (kCal)	310.0533
Carbohydrates (g)	8.4818
Total fats (g)	2.2455
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0531
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1179
Fatty acids, total saturated 4:0 (g)	0.0324
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.6397
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0462
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
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)	0.2005
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4277
Proline (g)	0.2871
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2244
Adjusted Protein (g)	0.0000
Cystine (g)	0.1894
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	59.9400
Copper, Cu (mg)	0.5859
Maltose (g)	0.0462
Zinc, Zn (mg)	2.8865
Total lipid (fat) (g)	2.2455
Vitamin K (phylloquinone) (g)	0.3067
Cholesterol (mg)	117.3333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	41.6400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	256.8667
Energy (kcal)	310.0533
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0564
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2633
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	0.7686
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0748
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5339
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)	60.5933
Fatty acids, total saturated 16:0 (g)	0.4646
Carbohydrate, by difference (g)	8.4818
Vitamin D (IU)	0.0000
Fructose (g)	0.0462
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8052
Tyrosine (g)	0.3016
Potassium, K (mg)	748.9133
Fatty acids, total saturated 12:0 (g)	0.0280
Vitamin A, RAE (g)	76.0000
Serine (g)	0.5267
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4528
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.1049
Histidine (g)	0.1914
Isoleucine (g)	0.4363
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.6026
Water (g)	237.4495
Fatty acids, total saturated 8:0 (g)	0.0112
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	2.6000
Sodium, Na (mg)	493.6933
Iron, Fe (mg)	4.2261
Energy (kJ)	1295.3600
Ash (g)	4.4158
Caffeine (mg)	0.0000
Glycine (g)	0.2726
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0974
Fatty acids, total polyunsaturated (g)	0.4225
Vitamin E (alpha-tocopherol) (mg)	1.1413
Sucrose (g)	0.0462
Vitamin B-6 (mg)	0.2953
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5320
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1254
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2846
Folate, food (g)	41.6400
Fatty acids, total saturated 20:1 (g)	0.0152
Fatty acids, total monounsaturated (g)	0.4887
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	151.1393
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.9099
Vitamin B-12 (g)	2.5461
Calcium, Ca (mg)	432.0867
Fatty acids, total saturated 10:0 (g)	0.0252
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4646
Glutamic acid (g)	1.0230
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	75.8000
Leucine (g)	0.6706
Folate, DFE (g)	41.6400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0825
Threonine (g)	0.2963
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0073
Protein (g)	60.0740
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4167
Betaine (mg)	0.1980
Phosphorus, P (mg)	557.9000
Tocopherol, gamma (mg)	0.0000

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. Begin by bringing 4-6 cups of water to boil. | 2. Also, pre-heat your oven's broiler. | 3. Line the bottom of a broiling pan with aluminum foil. | 4. One at a time, place the chicken breasts between seran wrap and tenderize with a meat mallet. | 5. Using a fork, whip the egg whites until they begin to foam lightly. | 6. Dredge each chicken breast through the egg whites and then through the bread crumbs. | 7. Place the chicken breasts on the top portion of the broiling pan. | 8. Cook for about 6 or 7 minutes on one side. | 9. Turn the chicken breasts and cook for another 5 or 6 minutes on the other side. (Make sure there is no pink in the center of the meat and the juices run clear.). | 10. While the chicken is cooking, place the pasta in the boiling water and let cook, uncovered, until you reach the desired tenderness. (This usually takes me about 8-10 minutes). | 11. When the chicken is ready, divide the pasta into equal amounts and place a chicken breast on each plate. | 12. Top each serving with 1/2 cup of marinara and 1 tbsp of the parmesan cheese. | 13. SERVE IT UP & ENJOY! | ---------------------------------------------------------------------------

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	-	-	-	-
italian breadcrumb	1	cup	seasoned	201.7333	0.0	44.88	1.1333
egg white	2			34.32	0.4818	7.194	0.1122
angel hair pasta	8	ounces		201.7333	0.0	44.88	1.1333
marinara sauce	2	cups		-	-	-	-
parmesan cheese	4	tablespoons	grated low-fat	74.0	8.0	8.0	1.0

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

Cooking in progress....

Chicken Parmesan (Under the Broiler)