RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	3.0302
Energy (kCal)	92.7105
Carbohydrates (g)	5.4665
Total fats (g)	7.3044
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0589
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
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)	0.1023
Tocopherol, beta (mg)	0.0030
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)	0.3055
Tocopherol, delta (mg)	0.0023
Arginine (g)	0.4169
Proline (g)	0.1366
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3849
Adjusted Protein (g)	0.0000
Cystine (g)	0.0581
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2570
Copper, Cu (mg)	0.2609
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7513
Total lipid (fat) (g)	7.3044
Vitamin K (phylloquinone) (g)	4.0865
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)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5385
Folate, total (g)	21.8499
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	174.2879
Energy (kcal)	92.7105
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0216
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0906
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.8046
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	21.3828
Lutein + zeaxanthin (g)	47.9167
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1591
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)	18.9973
Fatty acids, total saturated 16:0 (g)	0.6507
Carbohydrate, by difference (g)	5.4665
Vitamin D (IU)	0.0000
Fructose (g)	0.4081
Fluoride, F (g)	2.0959
Aspartic acid (g)	0.2986
Tyrosine (g)	0.1185
Potassium, K (mg)	137.0895
Fatty acids, total saturated 12:0 (g)	0.0006
Vitamin A, RAE (g)	8.8147
Serine (g)	0.1564
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1532
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)	0.0001
Fatty acids, total saturated 14:0 (g)	0.0184
Histidine (g)	0.0845
Isoleucine (g)	0.1233
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.1119
Water (g)	29.5318
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)	0.0001
Carotene, beta (g)	98.4072
Sodium, Na (mg)	14.4502
Iron, Fe (mg)	0.6229
Energy (kJ)	388.1735
Ash (g)	1.1211
Caffeine (mg)	0.0000
Glycine (g)	0.1926
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)	3.1076
Fatty acids, total polyunsaturated (g)	3.1699
Vitamin E (alpha-tocopherol) (mg)	0.1490
Sucrose (g)	0.0102
Vitamin B-6 (mg)	0.0533
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)	0.0983
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)	2744.9888
Starch (g)	0.0000
Pantothenic acid (mg)	0.1102
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)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2251
Folate, food (g)	21.8499
Fatty acids, total saturated 20:1 (g)	0.0101
Fatty acids, total monounsaturated (g)	2.7231
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0067
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.4582
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.0192
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	71.1178
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0016
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1512
Glutamic acid (g)	0.7400
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0500
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2175
Folate, DFE (g)	21.8499
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)	1.6647
Tryptophan (g)	0.0615
Threonine (g)	0.1214
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.2607
Protein (g)	3.0302
Cryptoxanthin, beta (g)	0.2207
Fatty acids, total saturated 18:1 undifferentiated (g)	2.6887
Betaine (mg)	0.0499
Phosphorus, P (mg)	120.7928
Tocopherol, gamma (mg)	0.0679

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 350°F. | 2. Liberally salt and pepper BOTH sides of the chicken breast halves. | 3. Arrange chicken pieces in a glass baking dish just big enough to hold them without the pieces touching each other or the sides of the dish. | 4. In a microwave-safe measuring cup or bowl, heat butter and V-8 just enough for the butter to melt. (About 20 seconds on high). | 5. Stir in garlic powder, basil and oregano, crushing the dried herbs with your fingers as you add them to release more flavor. | 6. Pour butter-juice-herb mixture over the chicken, turning the chicken as necessary for complete coverage. | 7. Bake, uncovered, for 25 minutes. | 8. If using the mozzarella, sprinkle it evenly over the chicken AFTER removing from the oven. | 9. Tent loosely with foil to melt the cheese and keep warm until serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	2	boneless	skinless boneless	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
tomato juice	2	tablespoons		5.1638	1.0722	0.2582	0.0881
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
salt pepper				-	-	-	-
mozzarella cheese	1/2 - 3/4	cup	grated	-	-	-	-

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

Cooking in progress....

Simple Italian Baked Chicken