RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.6085
Energy (kCal)	623.3499
Carbohydrates (g)	18.2617
Total fats (g)	54.4653
Fatty acids, total saturated 20:0 (g)	0.2236
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4140
Fatty acids, total polyunsaturated 17:1 (g)	0.0675
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0027
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0120
Tocopherol, beta (mg)	0.0594
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.0686
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1264
Proline (g)	0.0951
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3610
Adjusted Protein (g)	0.0000
Cystine (g)	0.0047
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.9588
Copper, Cu (mg)	0.0803
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4072
Total lipid (fat) (g)	54.4653
Vitamin K (phylloquinone) (g)	33.7822
Cholesterol (mg)	0.9833
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0011
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	121.9930
Folate, total (g)	14.8429
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7.2619
Energy (kcal)	623.3499
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6800
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0131
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	8.5548
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	3.2186
Lutein + zeaxanthin (g)	5.8105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0574
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)	29.2144
Fatty acids, total saturated 16:0 (g)	6.1290
Carbohydrate, by difference (g)	18.2617
Vitamin D (IU)	0.0000
Fructose (g)	1.0816
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.1298
Tyrosine (g)	0.0385
Potassium, K (mg)	432.6452
Fatty acids, total saturated 12:0 (g)	0.0028
Vitamin A, RAE (g)	0.8219
Serine (g)	0.0554
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0431
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)	0.0701
Fatty acids, total saturated 14:0 (g)	0.0088
Histidine (g)	0.0222
Isoleucine (g)	0.0509
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1022
Water (g)	379.8219
Fatty acids, total saturated 8:0 (g)	0.0015
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0003
Carotene, beta (g)	3.1992
Sodium, Na (mg)	102.9107
Iron, Fe (mg)	1.9150
Energy (kJ)	2615.9280
Ash (g)	1.4052
Caffeine (mg)	0.0000
Glycine (g)	0.0602
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)	5.2944
Fatty acids, total polyunsaturated (g)	5.7096
Vitamin E (alpha-tocopherol) (mg)	7.7821
Sucrose (g)	2.3133
Vitamin B-6 (mg)	0.1670
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0017
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0633
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.1355
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)	0.0321
Folate, food (g)	14.8429
Fatty acids, total saturated 20:1 (g)	0.1692
Fatty acids, total monounsaturated (g)	39.4346
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)	0.0119
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.0499
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	7.5894
Vitamin B-12 (g)	0.0183
Calcium, Ca (mg)	62.8535
Fatty acids, total saturated 10:0 (g)	0.0023
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0562
Glutamic acid (g)	0.2716
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.6500
Leucine (g)	0.0767
Folate, DFE (g)	14.8429
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)	2.5725
Tryptophan (g)	0.0134
Threonine (g)	0.0464
Fatty acids, total polyunsaturated 18:1 c (g)	0.0053
Manganese, Mn (mg)	1.0991
Protein (g)	2.6085
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	38.5171
Betaine (mg)	0.1998
Phosphorus, P (mg)	71.6952
Tocopherol, gamma (mg)	0.4859

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. Mix marinade ingredients in a one gallon zip style bag and add the chicken. Refrigerate over night. | 2. Preheat oven to 425°. | 3. Cut slits in each tomato; place, in a shallow roasting pan.Line roasting pan with foil or parchment to decrease clean up time. Bake at 425° for 20 minutes. Reduce oven temperature to 375° (do not remove tomatoes from oven); bake 45 minutes or until browned. Cover and let stand 10 minutes. | 4. Heat grill pan and coat with nonstick cooking spray. Add chicken breasts and discard marinade. Cook until browned and then turn. Cook until juices run clear and chicken reaches 165 degrees Fahrenheit. Remove from heat and set aside. | 5. Peel and thinly slice shallots. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 5 minutes or until browned. Add sugar; saute 5 minutes. Add wine; reduce heat, and simmer for 5 minutes. Add salt and pepper. Remove from heat; stir in tomatoes. | 6. Serve chicken breast topped with tomato compote. | ---------------------------------------------------------------------------

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	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
cider vinegar	1 1/2	1/2		75.285	3.3341	0.0	0.0
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
italian seasoning	1	teaspoon		-	-	-	-
parmesan cheese	1	teaspoon		6.1667	0.6667	0.6667	0.0833
cherry tomato	1	pint		-	-	-	-
olive oil	1	teaspoon		477.36	0.0	0.0	54.0
shallot	1/4	cup		28.8	6.72	1.0	0.04
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
white wine	3/4	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		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....

Grilled Chicken Breast With Carmalized Tomato Compote