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Chicken Provolone

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)34.7291
Energy (kCal)886.62
Carbohydrates (g)9.6133
Total fats (g)80.3104
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil pasta and set aside. | 2. Butterfly chicken breasts; place boned side up and pound thin. | 3. Season with salt and pepper. | 4. Lay provolone, salami and torn basil leaves on one side of the butterflied breasts. | 5. Fold breast in thirds. | 6. In nonstick skillet heat a little olive oil along with red pepper flakes. | 7. Brown chicken. | 8. Cook over medium-low heat, covered, until juices run clear. | 9. While chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald. | 10. Slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly. Keep on low heat until thickened. | 11. Serve chicken on top of pasta with sauce spooned over the top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fettuccine - - - -
    chicken breast half 4 boneless skinless boneless - - - -
    salt - - - -
    pepper - - - -
    provolone cheese 4 slices 393.12 2.3968 28.6496 29.8144
    genoa salami 4 slices - - - -
    basil leaf - - - -
    olive oil - - - -
    red pepper flake crushed - - - -
    heavy whipping cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    parmesan cheese 1/4 - 1/2 cup 0.0 0.0 0.0 0.0

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



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