RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.5865
Energy (kCal)	194.208
Carbohydrates (g)	17.3302
Total fats (g)	13.9008
Fatty acids, total saturated 20:0 (g)	0.0559
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1288
Fatty acids, total polyunsaturated 17:1 (g)	0.0169
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0739
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.2809
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1582
Proline (g)	0.0523
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.8959
Adjusted Protein (g)	0.0000
Cystine (g)	0.0231
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.5579
Copper, Cu (mg)	0.1525
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4055
Total lipid (fat) (g)	13.9008
Vitamin K (phylloquinone) (g)	30.5852
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.8990
Folate, total (g)	37.9835
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	703.5215
Energy (kcal)	194.2080
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1696
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0138
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	8.2479
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0440
Vitamin C, total ascorbic acid (mg)	128.4893
Lutein + zeaxanthin (g)	662.2150
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0807
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)	27.9145
Fatty acids, total saturated 16:0 (g)	1.6437
Carbohydrate, by difference (g)	17.3302
Vitamin D (IU)	0.0000
Fructose (g)	3.0883
Fluoride, F (g)	4.1900
Aspartic acid (g)	0.4194
Tyrosine (g)	0.0356
Potassium, K (mg)	431.6405
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	34.3270
Serine (g)	0.1067
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1686
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0174
Fatty acids, total saturated 14:0 (g)	0.0048
Histidine (g)	0.0319
Isoleucine (g)	0.0545
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.8699
Water (g)	240.5939
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	394.2830
Sodium, Na (mg)	9.3370
Iron, Fe (mg)	0.9205
Energy (kJ)	811.5340
Ash (g)	1.0734
Caffeine (mg)	0.0000
Glycine (g)	0.0760
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	1.4162
Fatty acids, total polyunsaturated (g)	1.5452
Vitamin E (alpha-tocopherol) (mg)	2.5317
Sucrose (g)	1.2529
Vitamin B-6 (mg)	0.4711
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1044
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2911
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1365
Folate, food (g)	37.9835
Fatty acids, total saturated 20:1 (g)	0.0422
Fatty acids, total monounsaturated (g)	9.8823
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0030
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	15.2476
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.0077
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	46.1350
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0072
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0808
Glutamic acid (g)	0.5815
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	31.2900
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0871
Folate, DFE (g)	37.9835
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	4.4948
Tryptophan (g)	0.0345
Threonine (g)	0.0800
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.3575
Protein (g)	2.5865
Cryptoxanthin, beta (g)	11.6490
Fatty acids, total saturated 18:1 undifferentiated (g)	9.6534
Betaine (mg)	0.2831
Phosphorus, P (mg)	63.4150
Tocopherol, gamma (mg)	0.1162

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. Season chicken pieces with salt and pepper if desired. | 2. In large skillet over medium high heat, cook olive oil until heated (about 30 sec). In 2 batches, cook the chicken 8 minutes or until browned on all sides. Remove chicken and set aside. Save drippings. | 3. In same skillet with reserved drippings cook onions peppers and garlic over medium high heat for about 3 minutes or until onions are tender, stirring occasionally. Add prosciutto, tomatoes, olives, basil and rosemary. Stir, then add chicken back into the skillet. | 4. Reduce heat to medium, cover, simmer for 40 minutes (or until thermometer in chicken reads 165 F). Baste occasionally while cooking. | 5. Garnish with rosemary sprig if desired. | 6. I have served this over rice or noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broiler chicken	1		cut	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		peeled chopped	44.0	10.274000000000001	1.21	0.11
green pepper	1		seeded diced	29.8	6.9136	1.2814	0.2533
garlic clove	2		peeled chopped	-	-	-	-
prosciutto di parma	4	slices	chopped sliced	-	-	-	-
italian tomato	1	can	diced	-	-	-	-
green olive	1/2	cup	stuffed	-	-	-	-
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
rosemary	1/2	teaspoon	chopped	0.4585	0.0724	0.0116	0.0205

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

Cooking in progress....

Roma-Style Chicken