RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.5791
Energy (kCal)	213.8812
Carbohydrates (g)	17.0742
Total fats (g)	11.057
Fatty acids, total saturated 20:0 (g)	0.0238
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3342
Fatty acids, total polyunsaturated 17:1 (g)	0.0119
Fatty acids, total trans-monoenoic (g)	0.1463
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0125
Fatty acids, total saturated 4:0 (g)	0.0936
Fatty acids, total trans (g)	0.2109
Riboflavin (mg)	0.1891
Tocopherol, beta (mg)	0.0454
Lactose (g)	0.6634
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0034
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0011
Fatty acids, total saturated 18:0 (g)	0.8822
Tocopherol, delta (mg)	0.7768
Arginine (g)	0.3501
Proline (g)	1.5089
Fatty acids, total polyunsaturated 18:1 t (g)	0.1304
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3600
Adjusted Protein (g)	0.0000
Cystine (g)	0.1020
Tocotrienol, beta (mg)	0.0680
Selenium, Se (g)	11.1892
Copper, Cu (mg)	0.1413
Maltose (g)	0.3402
Zinc, Zn (mg)	1.3124
Total lipid (fat) (g)	11.0570
Vitamin K (phylloquinone) (g)	16.7215
Cholesterol (mg)	18.9837
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0006
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2988
Menaquinone-4 (g)	1.1907
Phytosterols (mg)	1.0580
Folate, total (g)	19.0160
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0062
Vitamin A, IU (IU)	230.5180
Energy (kcal)	213.8812
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1341
Fatty acids, total saturated 14:1 (g)	0.0461
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2349
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0017
Sugars, total (g)	2.0716
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	4.4906
Lutein + zeaxanthin (g)	47.2218
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5385
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0006
Magnesium, Mg (mg)	16.2721
Fatty acids, total saturated 16:0 (g)	2.0277
Carbohydrate, by difference (g)	17.0742
Vitamin D (IU)	0.0000
Fructose (g)	0.1160
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.5955
Tyrosine (g)	0.3505
Potassium, K (mg)	236.7518
Fatty acids, total saturated 12:0 (g)	0.1531
Vitamin A, RAE (g)	56.2415
Serine (g)	0.4495
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4668
Fatty acids, total trans-polyenoic 22:4 (g)	0.0028
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0085
Fatty acids, total saturated 22:0 (g)	0.0187
Fatty acids, total saturated 14:0 (g)	0.4845
Histidine (g)	0.2531
Isoleucine (g)	0.4133
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0318
Niacin (mg)	2.4809
Water (g)	101.4761
Fatty acids, total saturated 8:0 (g)	0.0528
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0034
Carotene, beta (g)	28.7573
Sodium, Na (mg)	1093.6770
Iron, Fe (mg)	0.9646
Energy (kJ)	894.7337
Ash (g)	3.7252
Caffeine (mg)	0.0000
Glycine (g)	0.2053
Fatty acids, total trans-polyenoic (g)	0.0646
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0255
Fatty acids, total saturated 18:2 undifferentiated (g)	2.7198
Fatty acids, total polyunsaturated (g)	3.0977
Vitamin E (alpha-tocopherol) (mg)	0.4616
Sucrose (g)	0.0002
Vitamin B-6 (mg)	0.0835
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0749
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.6922
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0085
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	12.2867
Pantothenic acid (mg)	0.2715
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)	0.0499
Fatty acids, total trans-polyenoic 18:3i (g)	0.0011
Thiamin (mg)	0.0935
Folate, food (g)	4.2743
Fatty acids, total saturated 20:1 (g)	0.0549
Fatty acids, total monounsaturated (g)	2.8348
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.4415
Fatty acids, total polyunsaturated 16:1 t (g)	0.0159
Fatty acids, total polyunsaturated 17:0 (g)	0.0340
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.3665
Fatty acids, total polyunsaturated 16:1 c (g)	0.0669
Fatty acids, total saturated (g)	4.0442
Vitamin B-12 (g)	0.7066
Calcium, Ca (mg)	198.2456
Fatty acids, total saturated 10:0 (g)	0.1285
Galactose (g)	0.1321
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2716
Glutamic acid (g)	2.3116
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	1.2630
Vitamin E, added (mg)	0.0000
Retinol (g)	53.8640
Leucine (g)	0.8473
Folate, DFE (g)	4.2743
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0635
Fiber, total dietary (g)	1.2451
Tryptophan (g)	0.1007
Threonine (g)	0.2727
Fatty acids, total polyunsaturated 18:1 c (g)	2.1200
Manganese, Mn (mg)	0.5263
Protein (g)	11.5791
Cryptoxanthin, beta (g)	2.1045
Fatty acids, total saturated 18:1 undifferentiated (g)	2.5788
Betaine (mg)	0.1024
Phosphorus, P (mg)	256.5432
Tocopherol, gamma (mg)	2.3263

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. Place the chicken breasts, one at a time, between pieces of heavy plastic wrap and pound to an even thickness of 1/2 inch. | 2. Sprinkle chicken with salt and pepper. | 3. Place one quarter each of the prosciutto, basil, red pepper and mozzarella in the center of each piece of chicken. | 4. Roll into a cylinder, tucking in the ends. | 5. Secure with a toothpick. | 6. Heat the oil in a large skillet over medium heat. | 7. Add the chicken and cook, turning carefully, so that all sides of the chicken are golden and nearly cooked through, about 12 minutes. | 8. Transfer to a plate. | 9. Add the Marsala and chicken broth to the skillet, stirring up any browned bits at the bottom of the skillet. | 10. Bring to a boil. | 11. Return chicken and any juices, cover, and simmer until the chicken is cooked through, about 5 minutes. | 12. Uncover, raise heat to high, and reduce sauce slightly, about 1 minute. | ---------------------------------------------------------------------------

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	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
prosciutto	2	slices	cut	-	-	-	-
basil leaf	8			-	-	-	-
red pepper	1		roasted cut	1.25	0.2753	0.0584	0.0138
mozzarella cheese	2	ounces	sliced shredded	183.7047	15.4335	7.6884	10.1321
extra virgin olive oil	3	tablespoons		-	-	-	-
marsala wine	1/3	cup		-	-	-	-
chicken broth	1/3	cup		26.04	0.63	3.7128	0.8736

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

Cooking in progress....

Tuscan Chicken Rolls