RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.7255
Energy (kCal)	95.4
Carbohydrates (g)	3.3095
Total fats (g)	5.1235
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0288
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0101
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2457
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4416
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4283
Proline (g)	0.2880
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1381
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.5300
Copper, Cu (mg)	0.0593
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9555
Total lipid (fat) (g)	5.1235
Vitamin K (phylloquinone) (g)	246.1700
Cholesterol (mg)	187.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.7500
Folate, total (g)	47.5500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1541.1500
Energy (kcal)	95.4000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1073
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1963
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.3875
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	19.9500
Lutein + zeaxanthin (g)	1085.6500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4548
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)	15.5000
Fatty acids, total saturated 16:0 (g)	1.1933
Carbohydrate, by difference (g)	3.3095
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.7086
Tyrosine (g)	0.2618
Potassium, K (mg)	182.1000
Fatty acids, total saturated 12:0 (g)	0.0070
Vitamin A, RAE (g)	145.1500
Serine (g)	0.5059
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3617
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0428
Histidine (g)	0.1637
Isoleucine (g)	0.3532
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.2445
Water (g)	51.6615
Fatty acids, total saturated 8:0 (g)	0.0048
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	758.7500
Sodium, Na (mg)	136.9000
Iron, Fe (mg)	2.0550
Energy (kJ)	399.5500
Ash (g)	1.1800
Caffeine (mg)	0.0000
Glycine (g)	0.2377
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8005
Fatty acids, total polyunsaturated (g)	0.9834
Vitamin E (alpha-tocopherol) (mg)	0.6395
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1035
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0048
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4831
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8265
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0354
Folate, food (g)	47.5500
Fatty acids, total saturated 20:1 (g)	0.0173
Fatty acids, total monounsaturated (g)	1.9455
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	149.5900
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.7383
Vitamin B-12 (g)	0.5000
Calcium, Ca (mg)	88.7000
Fatty acids, total saturated 10:0 (g)	0.0093
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3967
Glutamic acid (g)	0.8739
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	81.9500
Leucine (g)	0.5736
Folate, DFE (g)	47.5500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.4950
Tryptophan (g)	0.0902
Threonine (g)	0.2963
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0380
Protein (g)	8.7255
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.8113
Betaine (mg)	0.1500
Phosphorus, P (mg)	142.7000
Tocopherol, gamma (mg)	0.3295

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. Beat egg and set into a rimmed plate. | 2. Set bread crumbs in a second rimmed plate. | 3. Dip chicken breasts into the egg, then into the crumbs,coating both sides and shaking off excess. | 4. Melt butter or margarine over medium heat in a large, deep skillet. Add chicken breast halves to the pan and brown on both sides - just enough to brown the chicken, not to fully cook it yet. | 5. Pour spaghetti sauce into the pan, immediately reduce heat to low, cover, and simmer until the chicken has cooked all the way through, about 15-20 minutes but the time will vary depending upon the thickness and size of your chicken breasts. | 6. Sprinkle with parsley and cheeses, re-cover, and simmer just until cheese melts- about 5 minutes. | 7. Serve with cooked spaghetti. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	4	boneless	skinless boneless	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
italian breadcrumb	1/2	cup	seasoned	-	-	-	-
margarine	1 -2	tablespoon		0.0	0.0	0.0	0.0
spaghetti sauce	1 3/4	3/4		-	-	-	-
mozzarella cheese	1/2	cup	shredded sliced	-	-	-	-
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
spaghetti			cooked	-	-	-	-

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

Cooking in progress....

My Chicken Parmigiana