RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.876
Energy (kCal)	578.8
Carbohydrates (g)	60.484
Total fats (g)	36.142
Fatty acids, total saturated 20:0 (g)	0.1134
Fatty acids, total saturated 18:3 undifferentiated (g)	2.4760
Fatty acids, total polyunsaturated 17:1 (g)	0.0162
Fatty acids, total trans-monoenoic (g)	0.0108
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0108
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0918
Riboflavin (mg)	0.0621
Tocopherol, beta (mg)	0.3780
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)	1.1638
Tocopherol, delta (mg)	6.3720
Arginine (g)	0.3482
Proline (g)	0.0678
Fatty acids, total polyunsaturated 18:1 t (g)	0.0108
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	20.4950
Adjusted Protein (g)	0.0000
Cystine (g)	0.0352
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	8.9900
Copper, Cu (mg)	0.1299
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4430
Total lipid (fat) (g)	36.1420
Vitamin K (phylloquinone) (g)	67.7800
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0054
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	2.3814
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	102.3000
Folate, total (g)	29.5000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	66.2000
Energy (kcal)	578.8000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0378
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0446
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	52.4320
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0280
Vitamin C, total ascorbic acid (mg)	5.1800
Lutein + zeaxanthin (g)	2.8000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1065
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0054
Magnesium, Mg (mg)	28.6000
Fatty acids, total saturated 16:0 (g)	3.0424
Carbohydrate, by difference (g)	60.4840
Vitamin D (IU)	0.0000
Fructose (g)	28.1730
Fluoride, F (g)	0.7700
Aspartic acid (g)	0.2365
Tyrosine (g)	0.0530
Potassium, K (mg)	588.2000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	5.4000
Serine (g)	0.0849
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0877
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0378
Fatty acids, total saturated 22:0 (g)	0.0972
Fatty acids, total saturated 14:0 (g)	0.0298
Histidine (g)	0.0530
Isoleucine (g)	0.0962
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0108
Niacin (mg)	0.5888
Water (g)	494.9710
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)	0.0108
Carotene, beta (g)	38.5000
Sodium, Na (mg)	4814.2000
Iron, Fe (mg)	1.4970
Energy (kJ)	2411.2000
Ash (g)	15.5270
Caffeine (mg)	0.0000
Glycine (g)	0.0985
Fatty acids, total trans-polyenoic (g)	0.0810
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0918
Fatty acids, total saturated 18:2 undifferentiated (g)	14.9941
Fatty acids, total polyunsaturated (g)	17.4863
Vitamin E (alpha-tocopherol) (mg)	23.1260
Sucrose (g)	3.7710
Vitamin B-6 (mg)	0.3810
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)	0.1245
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)	0.0861
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)	0.0162
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0970
Folate, food (g)	29.5000
Fatty acids, total saturated 20:1 (g)	0.1836
Fatty acids, total monounsaturated (g)	9.3241
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	14.8932
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0270
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.0900
Fatty acids, total polyunsaturated 16:1 c (g)	0.0378
Fatty acids, total saturated (g)	4.5276
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	97.1000
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0687
Glutamic acid (g)	0.5478
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)	0.0000
Leucine (g)	0.1471
Folate, DFE (g)	29.5000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0810
Fiber, total dietary (g)	1.1900
Tryptophan (g)	0.0422
Threonine (g)	0.0795
Fatty acids, total polyunsaturated 18:1 c (g)	9.0612
Manganese, Mn (mg)	0.2469
Protein (g)	2.8760
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.0811
Betaine (mg)	0.0700
Phosphorus, P (mg)	85.1000
Tocopherol, gamma (mg)	24.8940

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. Pound Chicken Breasts out so they are not so thick. Marinate the chicken Breast in 2 Cups of the Italian Dressing overnight (or at least 4 hours). Reserve 1/4 cup of the dressing, you will need it later. | 2. Grill the Chicken Breast on charcoal or gas grill. You can also bake/broil them until no longer pink instead. | 3. Fry bacon in skillet until crispy. Remove from pan and reserve. | 4. Saute mushrooms an diced onion in remaining 1/4 cup of Italian dressing. | 5. When chicken is done, place it in a casserole dish. Place sauted mushrooms, onions and crumpled bacon on top of chicken. Cover with cheese and heat in oven at 350 degrees until cheese is melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	6	boneless	skinless boneless	-	-	-	-
italian salad dressing	2 1/4	cups	fat free	550.8	53.946000000000005	2.106	36.071999999999996
mushroom	1 1/2	cups	sliced	-	-	-	-
onion	1		diced	28.0	6.537999999999999	0.77	0.07
bacon	12	pieces		-	-	-	-
monterey jack cheddar cheese	2	cups	colored blend	-	-	-	-

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

Cooking in progress....

Cheesy Italian Chicken