RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	60.7325
Energy (kCal)	905.9085
Carbohydrates (g)	133.1089
Total fats (g)	14.3655
Fatty acids, total saturated 20:0 (g)	0.0090
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2640
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)	0.1165
Fatty acids, total saturated 4:0 (g)	0.0668
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	10.2674
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)	0.0003
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.3424
Tocopherol, delta (mg)	0.0300
Arginine (g)	2.5202
Proline (g)	4.7531
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1872
Adjusted Protein (g)	0.0000
Cystine (g)	0.9026
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	122.8126
Copper, Cu (mg)	0.9996
Maltose (g)	0.0000
Zinc, Zn (mg)	5.7692
Total lipid (fat) (g)	14.3655
Vitamin K (phylloquinone) (g)	5.5813
Cholesterol (mg)	239.0765
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0184
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.2480
Folate, total (g)	380.5435
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1637.6185
Energy (kcal)	905.9085
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3256
Fatty acids, total saturated 14:1 (g)	0.0110
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7418
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	20.3935
Folic acid (g)	277.9718
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	40.6061
Lutein + zeaxanthin (g)	304.0893
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	2.4406
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)	137.0783
Fatty acids, total saturated 16:0 (g)	3.3227
Carbohydrate, by difference (g)	133.1089
Vitamin D (IU)	41.0000
Fructose (g)	0.0096
Fluoride, F (g)	0.5500
Aspartic acid (g)	3.6531
Tyrosine (g)	1.2625
Potassium, K (mg)	1427.8190
Fatty acids, total saturated 12:0 (g)	0.0635
Vitamin A, RAE (g)	163.6148
Serine (g)	2.5822
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.5500
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)	0.0104
Fatty acids, total saturated 14:0 (g)	0.3681
Histidine (g)	1.2220
Isoleucine (g)	2.1514
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.4720
Water (g)	626.3572
Fatty acids, total saturated 8:0 (g)	0.0244
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0097
Carotene, beta (g)	786.5260
Sodium, Na (mg)	2320.8945
Iron, Fe (mg)	12.4411
Energy (kJ)	3793.9728
Ash (g)	9.8109
Caffeine (mg)	0.0000
Glycine (g)	1.8475
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)	2.9833
Fatty acids, total polyunsaturated (g)	3.4395
Vitamin E (alpha-tocopherol) (mg)	4.3182
Sucrose (g)	0.0636
Vitamin B-6 (mg)	0.7022
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)	2.0124
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)	24040.8000
Starch (g)	0.0000
Pantothenic acid (mg)	1.3229
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)	0.0115
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.9701
Folate, food (g)	102.5718
Fatty acids, total saturated 20:1 (g)	0.0439
Fatty acids, total monounsaturated (g)	4.8902
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)	0.0260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0301
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	246.8081
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	5.4442
Vitamin B-12 (g)	1.3358
Calcium, Ca (mg)	485.6785
Fatty acids, total saturated 10:0 (g)	0.0609
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	2.0203
Glutamic acid (g)	14.8335
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)	3.8712
Folate, DFE (g)	575.8750
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)	13.8020
Tryptophan (g)	0.6808
Threonine (g)	1.8673
Fatty acids, total polyunsaturated 18:1 c (g)	1.6973
Manganese, Mn (mg)	1.6445
Protein (g)	60.7325
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	4.4425
Betaine (mg)	0.3391
Phosphorus, P (mg)	759.9588
Tocopherol, gamma (mg)	0.2500

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. Mix together parmesan cheese, bread crumbs, garlic powder, salt, and pepper to taste. | 2. Set aside. | 3. Dip chicken into beaten egg, then in bread crumb mixture and coat well. | 4. Brown coated chicken on both sides in heated oil. Heat spaghetti sauce. | 5. Place a thin layer of sauce on bottom of casserole dish with part of the sauce, then place browned chicken on the sauce and spoon a little sauce on each chicken breast. Reserve remaining sauce for spaghetti. | 6. Cover and bake in a 325°F oven for 30 minutes. | 7. Remove from oven and top with mozzarella cheese, place back in oven for another 10-15 minutes. | 8. Serve with spaghetti and additional sauce. | 9. This recipe was edited according to the review. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast			boneless	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
italian breadcrumb	3/4	cup		-	-	-	-
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
spaghetti sauce	26 1/2	ounces		676.1475	114.4943	37.9394	7.5879
mozzarella cheese	2	cups		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
spaghetti noodle				-	-	-	-

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

Cooking in progress....

Easy Chicken Parmigiana