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Olive-Stuffed Chicken Breasts

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)390.9361
Energy (kCal)3315.9392
Carbohydrates (g)14.3827
Total fats (g)177.1874
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Puree the ricotta, olives, thyme, and 2 tablespoons of the bread crumbs in food processor. | 3. Spread the puree over the chicken breasts and roll starting at long sides, securing with toothpicks. | 4. Roll the breasts in remaining 2 tablespoons breadcrumbs to coat. | 5. Place breasts in baking dish, spray with olive oil, and bake until cooked through, about 25 minutes. | 6. Meanwhile, bring broth, vinegar, and brown sugar to a boil and boil for 1 minutes. | 7. Cut each chicken breast in 4 slices, arrange on plates, and drizzle with the sauce to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ricotta cheese 1/4 cup fat-free 107.88 1.8848 6.9812 8.0476
    green olive 4 pitted - - - -
    thyme leaf 2 teaspoons - - - -
    breadcrumb 1/4 cup - - - -
    chicken breast 4 thin-sliced boneless skinless 3120.7192 0.0 378.2965 167.8294
    chicken broth 1/2 cup 39.06 0.945 5.5692 1.3104
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0

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



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