RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	15.7847
Energy (kCal)	450.451
Carbohydrates (g)	31.3688
Total fats (g)	29.3504
Fatty acids, total saturated 20:0 (g)	0.0849
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7543
Fatty acids, total polyunsaturated 17:1 (g)	0.0350
Fatty acids, total trans-monoenoic (g)	0.2926
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0249
Fatty acids, total saturated 4:0 (g)	0.1871
Fatty acids, total trans (g)	0.4218
Riboflavin (mg)	0.3010
Tocopherol, beta (mg)	0.1006
Lactose (g)	1.3268
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0068
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0023
Fatty acids, total saturated 18:0 (g)	1.8329
Tocopherol, delta (mg)	1.5536
Arginine (g)	0.7021
Proline (g)	2.9967
Fatty acids, total polyunsaturated 18:1 t (g)	0.2608
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7175
Adjusted Protein (g)	0.0000
Cystine (g)	0.2022
Tocotrienol, beta (mg)	0.1361
Selenium, Se (g)	18.4206
Copper, Cu (mg)	0.1260
Maltose (g)	0.6804
Zinc, Zn (mg)	2.3459
Total lipid (fat) (g)	29.3504
Vitamin K (phylloquinone) (g)	84.4677
Cholesterol (mg)	36.2874
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0011
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.5946
Menaquinone-4 (g)	2.3814
Phytosterols (mg)	20.1545
Folate, total (g)	37.6924
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0125
Vitamin A, IU (IU)	1023.5276
Energy (kcal)	450.4510
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2787
Fatty acids, total saturated 14:1 (g)	0.0919
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.4707
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0034
Sugars, total (g)	3.2470
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0024
Vitamin C, total ascorbic acid (mg)	2.1600
Lutein + zeaxanthin (g)	718.9945
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	1.0759
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0011
Magnesium, Mg (mg)	31.9852
Fatty acids, total saturated 16:0 (g)	4.6767
Carbohydrate, by difference (g)	31.3688
Vitamin D (IU)	0.0000
Fructose (g)	0.2299
Fluoride, F (g)	0.0983
Aspartic acid (g)	1.1810
Tyrosine (g)	0.6978
Potassium, K (mg)	176.5224
Fatty acids, total saturated 12:0 (g)	0.3042
Vitamin A, RAE (g)	140.6197
Serine (g)	0.8976
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.9366
Fatty acids, total trans-polyenoic 22:4 (g)	0.0057
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0170
Fatty acids, total saturated 22:0 (g)	0.0490
Fatty acids, total saturated 14:0 (g)	0.9515
Histidine (g)	0.5067
Isoleucine (g)	0.8278
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0635
Niacin (mg)	1.2228
Water (g)	53.7547
Fatty acids, total saturated 8:0 (g)	0.1035
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0068
Carotene, beta (g)	394.9409
Sodium, Na (mg)	1143.7690
Iron, Fe (mg)	1.4112
Energy (kJ)	1883.7513
Ash (g)	4.4101
Caffeine (mg)	0.0000
Glycine (g)	0.4117
Fatty acids, total trans-polyenoic (g)	0.1293
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0510
Fatty acids, total saturated 18:2 undifferentiated (g)	5.9628
Fatty acids, total polyunsaturated (g)	6.7845
Vitamin E (alpha-tocopherol) (mg)	2.2296
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.1147
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1497
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	1.3871
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0140
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	24.5733
Pantothenic acid (mg)	0.4600
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)	0.0998
Fatty acids, total trans-polyenoic 18:3i (g)	0.0023
Thiamin (mg)	0.1745
Folate, food (g)	8.2089
Fatty acids, total saturated 20:1 (g)	0.1210
Fatty acids, total monounsaturated (g)	11.4406
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.8829
Fatty acids, total polyunsaturated 16:1 t (g)	0.0318
Fatty acids, total polyunsaturated 17:0 (g)	0.0700
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.4275
Fatty acids, total polyunsaturated 16:1 c (g)	0.1338
Fatty acids, total saturated (g)	8.7846
Vitamin B-12 (g)	1.0773
Calcium, Ca (mg)	397.9509
Fatty acids, total saturated 10:0 (g)	0.2564
Galactose (g)	0.2936
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.5415
Glutamic acid (g)	4.6118
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0011
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	107.7281
Leucine (g)	1.6905
Folate, DFE (g)	8.2089
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1270
Fiber, total dietary (g)	2.0791
Tryptophan (g)	0.2033
Threonine (g)	0.5484
Fatty acids, total polyunsaturated 18:1 c (g)	4.2271
Manganese, Mn (mg)	0.5861
Protein (g)	15.7847
Cryptoxanthin, beta (g)	6.7259
Fatty acids, total saturated 18:1 undifferentiated (g)	10.9127
Betaine (mg)	0.0826
Phosphorus, P (mg)	413.1389
Tocopherol, gamma (mg)	4.6147

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. With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through. | 2. Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks. Sprinkle chicken with 1/8 teaspoon of the salt and pepper. | 3. Heat large skillet over medium-high heat until hot. Add oil; heat until hot Cook chicken 5 minutes; turn. | 4. Scatter tomatoes over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low. Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil. | 5. Remove toothpicks before serving. | ---------------------------------------------------------------------------

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	-	-	-	-
mozzarella cheese	4	ounces	sliced reduced fat	367.4094	30.8669	15.3768	20.2642
basil leaf	8			-	-	-	-
salt	1/4	teaspoon	divided	-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
cherry tomato	2	cups		-	-	-	-
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768

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

Cooking in progress....

Stuffed Chicken Caprese