RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.1247
Energy (kCal)	232.3933
Carbohydrates (g)	6.692
Total fats (g)	14.4602
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0793
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	0.6977
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	1.2198
Tocopherol, delta (mg)	0.0900
Arginine (g)	1.2300
Proline (g)	0.7680
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.3602
Adjusted Protein (g)	0.0000
Cystine (g)	0.4080
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.1313
Copper, Cu (mg)	0.1210
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9757
Total lipid (fat) (g)	14.4602
Vitamin K (phylloquinone) (g)	0.4500
Cholesterol (mg)	558.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0613
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	86.7667
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	814.8800
Energy (kcal)	232.3933
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3015
Fatty acids, total saturated 14:1 (g)	0.0121
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5700
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.6046
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	31.4760
Lutein + zeaxanthin (g)	766.7000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2870
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)	22.8800
Fatty acids, total saturated 16:0 (g)	3.3563
Carbohydrate, by difference (g)	6.6920
Vitamin D (IU)	123.0000
Fructose (g)	0.8947
Fluoride, F (g)	1.6500
Aspartic acid (g)	1.9935
Tyrosine (g)	0.7485
Potassium, K (mg)	290.7733
Fatty acids, total saturated 12:0 (g)	0.0008
Vitamin A, RAE (g)	240.0000
Serine (g)	1.4565
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0200
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.0511
Histidine (g)	0.4635
Isoleucine (g)	1.0065
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	0.1865
Water (g)	189.3038
Fatty acids, total saturated 8:0 (g)	0.0060
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	0.8133
Sodium, Na (mg)	213.8133
Iron, Fe (mg)	2.6901
Energy (kJ)	972.5133
Ash (g)	1.7608
Caffeine (mg)	0.0000
Glycine (g)	0.6480
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3423
Fatty acids, total polyunsaturated (g)	2.8836
Vitamin E (alpha-tocopherol) (mg)	1.6970
Sucrose (g)	0.3497
Vitamin B-6 (mg)	0.2924
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.3680
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.4060
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)	0.0128
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0795
Folate, food (g)	86.7667
Fatty acids, total saturated 20:1 (g)	0.0405
Fatty acids, total monounsaturated (g)	5.4919
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.3063
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	444.8480
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	4.7215
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	88.8800
Fatty acids, total saturated 10:0 (g)	0.0253
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.1025
Glutamic acid (g)	2.5095
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	1.6290
Folate, DFE (g)	86.7667
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	0.2440
Tryptophan (g)	0.2505
Threonine (g)	0.8340
Fatty acids, total polyunsaturated 18:1 c (g)	5.0853
Manganese, Mn (mg)	0.0518
Protein (g)	19.1247
Cryptoxanthin, beta (g)	16.7533
Fatty acids, total saturated 18:1 undifferentiated (g)	5.1198
Betaine (mg)	0.4500
Phosphorus, P (mg)	303.5067
Tocopherol, gamma (mg)	0.7500

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. Step One: roast the chicken. | 2. If the chicken is soaked, drain and pat dry on paper towels. Place the cut up chicken pieces in roast pan. Use no liquid or oil. Lightly shake salt and pepper to taste and add the sprig of rosemary. Cover roast pan and place in 350 degree preheated oven for 1 hr This step can be completed up to an hour ahead of finishing. Remove the chicken from roasting pan and place on a wire rack until it is thoroughly drained. | 3. Step Two: coat and finish the spitzad. | 4. In a mixing bowl whisk the eggs until they begin to thicken slightly. Add lemon juice slowly while continuing to whisk vigorously until all of the lemon juice is incorporated. | 5. Place a dry, high sided, heavy bottomed sauce pot over high heat for a few moments until the bottom is thoroughly heated. Place the drained chicken pieces in the pot and slowly begin to drizzle in the egg/lemon mixture, constantly turning the chicken with a wooden spoon. | 6. You will notice that the egg/lemon mixture will coat the chicken and the heat will make the coating firm. When all of the mixture has been used and the coating is good and firm you may turn the chicken out onto a serving platter. | 7. Enjoy eating them with your fingers if you dont want to fuss with a knife and fork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3		cut	-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
salt pepper				-	-	-	-
rosemary	1	sprig		-	-	-	-

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

Cooking in progress....

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