RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.3635
Energy (kCal)	72.1095
Carbohydrates (g)	0.4302
Total fats (g)	4.772
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0324
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
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)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2305
Tocopherol, beta (mg)	0.0050
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)	0.4056
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4131
Proline (g)	0.2588
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1855
Adjusted Protein (g)	0.0000
Cystine (g)	0.1367
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.3579
Copper, Cu (mg)	0.0462
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6665
Total lipid (fat) (g)	4.7720
Vitamin K (phylloquinone) (g)	11.1422
Cholesterol (mg)	186.0000
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)	0.0000
Folate, total (g)	25.3020
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	409.7875
Energy (kcal)	72.1095
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1910
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.1929
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.4770
Lutein + zeaxanthin (g)	401.2250
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4324
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)	7.6960
Fatty acids, total saturated 16:0 (g)	1.1165
Carbohydrate, by difference (g)	0.4302
Vitamin D (IU)	41.0000
Fructose (g)	0.0005
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6725
Tyrosine (g)	0.2515
Potassium, K (mg)	76.8175
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	86.9960
Serine (g)	0.4881
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3434
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)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0165
Histidine (g)	0.1559
Isoleucine (g)	0.3383
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0614
Water (g)	40.5146
Fatty acids, total saturated 8:0 (g)	0.0020
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)	83.2630
Sodium, Na (mg)	71.1060
Iron, Fe (mg)	0.9590
Energy (kJ)	301.9910
Ash (g)	0.5695
Caffeine (mg)	0.0000
Glycine (g)	0.2192
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)	0.7794
Fatty acids, total polyunsaturated (g)	0.9658
Vitamin E (alpha-tocopherol) (mg)	0.5462
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0891
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4589
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)	0.7720
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)	0.0209
Folate, food (g)	25.3020
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8313
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)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	147.2021
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.5641
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	32.6905
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0072
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3710
Glutamic acid (g)	0.8438
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)	80.0000
Leucine (g)	0.5481
Folate, DFE (g)	25.3020
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)	0.0424
Tryptophan (g)	0.0845
Threonine (g)	0.2808
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0444
Protein (g)	6.3635
Cryptoxanthin, beta (g)	5.7190
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7078
Betaine (mg)	0.1606
Phosphorus, P (mg)	100.4840
Tocopherol, gamma (mg)	0.2542

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. Preheat oven to 325ºF. Coat an 8 x 8 inch baking dish with nonstick cooking spray. | 2. In a shallow bowl, beat egg with just enough water to thin it a little. Set aside. | 3. Place bread crumbs in another shallow bowl, and stir in dried basil. Set aside. | 4. Place 1 chicken breast between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick, being careful not to pound holes in chicken; repeat with 2nd breast. | 5. Remove plastic wrap and place 1 slice of ham on each breast. | 6. Place one piece of cheese on the narrow end of each breast. Roll breast up jelly-roll fashion, and secure ends with toothpicks. | 7. Dip breast in egg mixture and coat all sides. Roll in bread crumbs until well coated. Repeat with 2nd breast. | 8. Place in baking dish and LIGHTLY spray with cooking spray (or an oil mister). This will help coating brown. | 9. Bake for 30-35 minutes, until chicken is cooked through. | 10. Remove toothpicks and place on plates. Top with some heated pasta sauce and some shredded cheese to garnish; serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1			71.5	0.36	6.28	4.755
water				-	-	-	-
breadcrumb	1/2	cup		-	-	-	-
basil	1	tablespoon	dried	0.6095	0.0702	0.0835	0.017
chicken breast	2	boneless	skinless boneless	-	-	-	-
prosciutto ham	2	slices	sliced	-	-	-	-
asiago cheese	2	pieces		-	-	-	-
nonstick cooking spray				-	-	-	-
pasta sauce			heated	-	-	-	-
asiago cheese				-	-	-	-

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

Cooking in progress....

Chicken Asiago