RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	54.7123
Energy (kCal)	1102.2881
Carbohydrates (g)	140.8535
Total fats (g)	36.205
Fatty acids, total saturated 20:0 (g)	0.0252
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5706
Fatty acids, total polyunsaturated 17:1 (g)	0.0036
Fatty acids, total trans-monoenoic (g)	0.0024
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0613
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0204
Riboflavin (mg)	1.2062
Tocopherol, beta (mg)	0.0840
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
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)	0.2998
Tocopherol, delta (mg)	1.4160
Arginine (g)	0.0658
Proline (g)	0.0213
Fatty acids, total polyunsaturated 18:1 t (g)	0.0024
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.3990
Adjusted Protein (g)	0.0000
Cystine (g)	0.0077
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	20.9790
Copper, Cu (mg)	0.3142
Maltose (g)	0.0000
Zinc, Zn (mg)	3.9752
Total lipid (fat) (g)	36.2050
Vitamin K (phylloquinone) (g)	77.4333
Cholesterol (mg)	131.5094
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0012
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.5306
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	20.5900
Folate, total (g)	281.1695
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1112.1384
Energy (kcal)	1102.2881
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0257
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0112
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	25.0164
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	10.9558
Lutein + zeaxanthin (g)	213.6055
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0374
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0269
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0012
Magnesium, Mg (mg)	30.2817
Fatty acids, total saturated 16:0 (g)	0.7778
Carbohydrate, by difference (g)	140.8535
Vitamin D (IU)	0.0000
Fructose (g)	6.2278
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0496
Tyrosine (g)	0.0127
Potassium, K (mg)	1021.1772
Fatty acids, total saturated 12:0 (g)	0.0002
Vitamin A, RAE (g)	51.1980
Serine (g)	0.0208
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0211
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0084
Fatty acids, total saturated 22:0 (g)	0.0216
Fatty acids, total saturated 14:0 (g)	0.0089
Histidine (g)	0.0119
Isoleucine (g)	0.0237
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0024
Niacin (mg)	12.3095
Water (g)	348.4522
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)	0.0024
Carotene, beta (g)	200.6045
Sodium, Na (mg)	3080.8486
Iron, Fe (mg)	12.3403
Energy (kJ)	4608.3000
Ash (g)	12.3559
Caffeine (mg)	0.0000
Glycine (g)	0.0235
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0204
Fatty acids, total saturated 18:2 undifferentiated (g)	3.3736
Fatty acids, total polyunsaturated (g)	8.1661
Vitamin E (alpha-tocopherol) (mg)	5.7541
Sucrose (g)	0.7496
Vitamin B-6 (mg)	0.5186
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)	0.0285
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)	0.0352
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)	0.0038
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.5182
Folate, food (g)	281.1695
Fatty acids, total saturated 20:1 (g)	0.0408
Fatty acids, total monounsaturated (g)	7.6249
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.3114
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0060
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	78.8908
Fatty acids, total polyunsaturated 16:1 c (g)	0.0084
Fatty acids, total saturated (g)	15.4427
Vitamin B-12 (g)	3.5147
Calcium, Ca (mg)	555.9192
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0194
Glutamic acid (g)	0.0911
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	34.0000
Leucine (g)	0.0366
Folate, DFE (g)	281.1695
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)	5.2741
Tryptophan (g)	0.0089
Threonine (g)	0.0190
Fatty acids, total polyunsaturated 18:1 c (g)	2.0142
Manganese, Mn (mg)	0.0427
Protein (g)	54.7123
Cryptoxanthin, beta (g)	0.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	2.1102
Betaine (mg)	0.0000
Phosphorus, P (mg)	1221.9941
Tocopherol, gamma (mg)	5.5521

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 breast to your tastes. (I like to use a little salt, pepper, garlic powder, onion powder, and italian season on both sides.) Then grill, or cook on stovetop. (I use my foreman grill). | 2. Preheat oven to 400 degrees, and lightly spray a muffin tin with olive oil spray. | 3. Diced chicken up, and add the rest of the filling ingredients leaving out the cheese. Set aside. | 4. Stretch each biscuit out in your hands carefully til it looks the right size to fill out the muffin cup. Then press it in and form to the shape of the pan, making sure the sides reach up as high as possible. | 5. Spoon mixture into each biscuit cup and bake for 10-12 minutes until golden brown. Sprinkle with the parmesan before or after baking, whichever you like or leave it off completely. | 6. NOTE: in order to keep the recipe dairy free as stated you need to take care when choosing your biscuits. Some varieties do have milk products in them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1			-	-	-	-
biscuit	12	ounces	refrigerated	874.2984	127.5727	31.638	27.5557
kalamata olive	2	tablespoons	chopped	100.8667	0.0	22.44	0.5667
artichoke heart	4	ounces	marinated chopped	100.8667	0.0	22.44	0.5667
rom tomato	1 -2	tablespoon	chopped	100.8667	0.0	22.44	0.5667
italian dressing	1/2	cup		122.4	11.988	0.46799999999999997	8.016
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
lemon zest	1	teaspoon		100.8667	0.0	22.44	0.5667
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
vegan parmesan cheese				100.8667	0.0	22.44	0.5667

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

Cooking in progress....

Italian Chicken Cups