RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	24.1347
Energy (kCal)	516.6012
Carbohydrates (g)	29.8284
Total fats (g)	33.9291
Fatty acids, total saturated 20:0 (g)	0.1133
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2713
Fatty acids, total polyunsaturated 17:1 (g)	0.0398
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0668
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2926
Tocopherol, beta (mg)	0.0347
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.1800
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.5825
Proline (g)	0.2791
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.3522
Adjusted Protein (g)	0.0000
Cystine (g)	0.1464
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	34.5006
Copper, Cu (mg)	0.1216
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1581
Total lipid (fat) (g)	33.9291
Vitamin K (phylloquinone) (g)	20.8211
Cholesterol (mg)	194.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	76.1700
Folate, total (g)	55.6307
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	418.0138
Energy (kcal)	516.6012
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4841
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1993
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.5416
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0740
Vitamin C, total ascorbic acid (mg)	12.3878
Lutein + zeaxanthin (g)	307.2483
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4819
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)	37.0953
Fatty acids, total saturated 16:0 (g)	4.7328
Carbohydrate, by difference (g)	29.8284
Vitamin D (IU)	41.0000
Fructose (g)	1.4192
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.8113
Tyrosine (g)	0.2729
Potassium, K (mg)	513.4378
Fatty acids, total saturated 12:0 (g)	0.0563
Vitamin A, RAE (g)	100.2360
Serine (g)	0.5266
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3851
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0368
Fatty acids, total saturated 14:0 (g)	0.2219
Histidine (g)	0.1806
Isoleucine (g)	0.3736
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.3307
Water (g)	146.1423
Fatty acids, total saturated 8:0 (g)	0.0247
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	57.3123
Sodium, Na (mg)	537.5773
Iron, Fe (mg)	3.5778
Energy (kJ)	2160.3143
Ash (g)	3.6488
Caffeine (mg)	0.0000
Glycine (g)	0.2626
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	3.4946
Fatty acids, total polyunsaturated (g)	3.9199
Vitamin E (alpha-tocopherol) (mg)	4.4518
Sucrose (g)	1.0890
Vitamin B-6 (mg)	0.3724
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5255
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9605
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1093
Folate, food (g)	55.6307
Fatty acids, total saturated 20:1 (g)	0.1279
Fatty acids, total monounsaturated (g)	22.1236
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0169
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	162.0397
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	6.5935
Vitamin B-12 (g)	0.8850
Calcium, Ca (mg)	394.6635
Fatty acids, total saturated 10:0 (g)	0.0538
Galactose (g)	0.0024
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4037
Glutamic acid (g)	1.1951
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	95.6000
Leucine (g)	0.6020
Folate, DFE (g)	55.6307
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	2.1851
Tryptophan (g)	0.1060
Threonine (g)	0.3173
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.3303
Protein (g)	24.1347
Cryptoxanthin, beta (g)	4.9063
Fatty acids, total saturated 18:1 undifferentiated (g)	21.4672
Betaine (mg)	0.2905
Phosphorus, P (mg)	426.0127
Tocopherol, gamma (mg)	0.4755

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. Dip the chicken in egg, then in the mixture of Parmesan cheese and bread crumbs. | 2. Fry in the oil until tender and brown on all sides. | 3. In an overlapping fashion lay your finished chicken pieces in a baking dish. | 4. Cover with 1/2 the sauce. | 5. Cover the eintire surface of the dish with cheese slices. | 6. Top with the remaining sauce. | 7. Top the sauce with any leftover crumb-parmesan mixture. | 8. Bake for 1 1/2 hr. | 9. at 325*. | 10. **To make the Sauce: Saute onions and garlic in oil. | 11. Do not brown. | 12. Add tomatoes, breaking them into small pieces. | 13. Add 1 tsp. | 14. salt and a dash of pepper. | 15. Bring to boil, simmer for 20 min. | 16. Add the tomato sauce and spices bring to a boil and simmer another 20 min. | 17. If you want you can make the sauce the day before. | 18. Or when you make sauce make extra and freeze some for when you would like to make this next. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4 -5		boneless skinless	0.0	0.0	0.0	0.0
italian breadcrumb	1/2	cup		-	-	-	-
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0
egg	1		beaten	71.5	0.36	6.28	4.755
mozzarella cheese	6 -8	slices		-	-	-	-
italian tomato	1	can		-	-	-	-
tomato sauce	1	can		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	3	cloves	chopped	13.41	2.9754	0.5724	0.045
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
basil	1	teaspoon	chopped	0.2032	0.0234	0.0278	0.0057
salt	1	teaspoon		-	-	-	-

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

Cooking in progress....

Chickopini