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Chicken Breast Florentine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.0345
Energy (kCal)421.2506
Carbohydrates (g)8.5423
Total fats (g)40.128
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pierce each chicken breast with tip of knife to make a pocket. | 2. Chop the spinach. Add pine nuts and grated cheese. | 3. Stuff spinach mixture into pockets of chicken and close with toothpicks. | 4. In sauce pan, warm olive oil with garlic and bay leaf. | 5. Add chicken and brown them all around. Season with salt and pepper. | 6. Pour wine over chicken and let it evaporate. | 7. Add lemon juice. Cover the pan and let chicken cook completely. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast half 4 25.2167 0.0 5.61 0.1417
    spinach 4 ounces cooked 24.9476 4.4225 2.4948 0.3402
    pine nut 1 ounce 190.7955 3.7082 3.8811 19.3829
    grana padano 1 ounce grated 25.2167 0.0 5.61 0.1417
    olive oil 1 1/2 1/2 179.01 0.0 0.0 20.25
    garlic clove 1 25.2167 0.0 5.61 0.1417
    bay leaf 1 - - - -
    white wine 2/3 cup - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    salt pepper 25.2167 0.0 5.61 0.1417

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



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