RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	28.3619
Energy (kCal)	1838.3749
Carbohydrates (g)	2.2275
Total fats (g)	192.5339
Fatty acids, total saturated 20:0 (g)	0.2224
Fatty acids, total saturated 18:3 undifferentiated (g)	2.3452
Fatty acids, total polyunsaturated 17:1 (g)	0.0885
Fatty acids, total trans-monoenoic (g)	0.3651
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3163
Fatty acids, total saturated 4:0 (g)	3.6638
Fatty acids, total trans (g)	0.5194
Riboflavin (mg)	0.1547
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0352
Fatty acids, total polyunsaturated 24:1 c (g)	0.0023
Fatty acids, total saturated 18:4 (g)	0.0204
Fatty acids, total saturated 18:0 (g)	16.2845
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.5838
Proline (g)	1.7546
Fatty acids, total polyunsaturated 18:1 t (g)	3.7089
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	0.1913
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	28.8300
Copper, Cu (mg)	0.1828
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8665
Total lipid (fat) (g)	192.5339
Vitamin K (phylloquinone) (g)	9.8218
Cholesterol (mg)	496.3317
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0113
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	1.2588
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	12.2887
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.1565
Vitamin A, IU (IU)	3312.3715
Energy (kcal)	1838.3749
Fatty acids, total saturated 16:1 undifferentiated (g)	8.1440
Fatty acids, total saturated 14:1 (g)	0.2065
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3918
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0224
Sugars, total (g)	0.0718
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0956
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	236.2145
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0253
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8412
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0113
Magnesium, Mg (mg)	27.0639
Fatty acids, total saturated 16:0 (g)	46.2234
Carbohydrate, by difference (g)	2.2275
Vitamin D (IU)	13.6080
Fructose (g)	0.0013
Fluoride, F (g)	3.3746
Aspartic acid (g)	1.7001
Tyrosine (g)	0.5619
Potassium, K (mg)	369.9404
Fatty acids, total saturated 12:0 (g)	2.9843
Vitamin A, RAE (g)	918.8072
Serine (g)	0.8439
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7091
Fatty acids, total trans-polyenoic 22:4 (g)	0.0680
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0091
Fatty acids, total saturated 22:0 (g)	0.0567
Fatty acids, total saturated 14:0 (g)	9.0145
Histidine (g)	0.4738
Isoleucine (g)	0.6746
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.4300
Niacin (mg)	6.1834
Water (g)	144.5311
Fatty acids, total saturated 8:0 (g)	1.3580
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.1157
Carotene, beta (g)	181.1125
Sodium, Na (mg)	147.5347
Iron, Fe (mg)	1.3144
Energy (kJ)	7686.1545
Ash (g)	1.5793
Caffeine (mg)	0.0000
Glycine (g)	2.8171
Fatty acids, total trans-polyenoic (g)	0.1542
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0998
Fatty acids, total saturated 18:2 undifferentiated (g)	20.8877
Fatty acids, total polyunsaturated (g)	24.0093
Vitamin E (alpha-tocopherol) (mg)	3.3933
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.3022
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	2.2780
Vitamin D (D2 + D3) (g)	0.4536
Vitamin D3 (cholecalciferol) (g)	0.4536
Lysine (g)	1.3203
Beta-sitosterol (mg)	4.5400
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.1642
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	1.5163
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)	0.0612
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1310
Folate, food (g)	12.2887
Fatty acids, total saturated 20:1 (g)	0.5989
Fatty acids, total monounsaturated (g)	69.6574
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	20.9766
Fatty acids, total polyunsaturated 16:1 t (g)	0.0408
Fatty acids, total polyunsaturated 17:0 (g)	0.7513
Fatty acids, total polyunsaturated 18:2 i (g)	0.3360
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	104.0041
Fatty acids, total polyunsaturated 16:1 c (g)	7.1236
Fatty acids, total saturated (g)	84.7963
Vitamin B-12 (g)	1.9505
Calcium, Ca (mg)	76.8285
Fatty acids, total saturated 10:0 (g)	2.8819
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0907
Alanine (g)	1.5265
Glutamic acid (g)	2.7843
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0068
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	903.8970
Leucine (g)	1.2975
Folate, DFE (g)	12.2887
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1542
Fiber, total dietary (g)	0.1455
Tryptophan (g)	0.1205
Threonine (g)	0.7340
Fatty acids, total polyunsaturated 18:1 c (g)	55.1172
Manganese, Mn (mg)	0.1096
Protein (g)	28.3619
Cryptoxanthin, beta (g)	2.4118
Fatty acids, total saturated 18:1 undifferentiated (g)	59.3462
Betaine (mg)	18.8756
Phosphorus, P (mg)	294.6085
Tocopherol, gamma (mg)	0.3325

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. Using a fork, combine the butter ingredients. Divide the seasoned butter into 8 equal portions. | 2. Prepare the grill for indirect and direct cooking over medium-high heat. | 3. Pat chicken thighs dry with paper towels. Using your fingertips, gently loosen the skin of the thighs, being careful not to completely separate the skin from the meat. Lift skin up and place a portion of butter underneath. Smooth the skin over the butter and massage it gently to spread it evenly over the top of the meat. Season thighs on both sides with salt and pepper. | 4. Grill thighs, skin side up first, over indirect medium-high heat, with the lid closed, until sizzling, slightly firm and lightly marked on the bottom, 18 to 20 minutes. Then turn the thighs over and cook over direct medium-high heat, with the lid closed, until the juices run clear, the skin is blistered and crisp, and the meat is no longer pink at the bone, 2 to 4 minutes more. If flare-ups occur (and they did frequently for me), move the thighs temporarily over indirect heat. Remove from grill and let rest for 3 to 5 minutes. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	unsalted softened	813.795	0.0681	0.9648	92.0599
prosciutto	1	ounce	chopped	25.2167	0.0	5.61	0.1417
shallot	1		minced	-	-	-	-
basil leaf	1	tablespoon	chopped	25.2167	0.0	5.61	0.1417
parmigiano reggiano cheese	1	tablespoon	grated	25.2167	0.0	5.61	0.1417
kosher salt	1/4	teaspoon		25.2167	0.0	5.61	0.1417
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
chicken thigh	8	ounces	trimmed	997.92	1.7917	21.7274	100.3136
kosher salt	1/2	teaspoon		25.2167	0.0	5.61	0.1417
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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

Cooking in progress....

Crispy Chicken Thighs With Basil and Prosciutto Butter