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Chicken Charlena

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.1365
Energy (kCal)2107.669
Carbohydrates (g)292.9541
Total fats (g)109.5941
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut chicken breasts in half lengthwise and pound until 1/2" thick. | 2. Place in single layer in 9x13 glass baking dish or casserole dish. | 3. In large bowl, mix together garlic, oregano, salt, pepper, vinegar, olive oil, figs, prunes, olives, capers with juice, and bay leaves. | 4. Spoon marinade over chicken. | 5. Cover and let marinate overnight in refrigerator. | 6. Next day, allow pan to come to room temperature. | 7. Preheat oven to 350 degrees. | 8. Sprinkle chicken with brown sugar and pour white wine around. | 9. Bake, uncovered for 1 hour at 350 degrees, or until juice runs clear when poked with fork. | 10. Baste frequently with sauce. | 11. When done, transfer chicken, olives, figs, prunes and capers to a serving platter using a slotted spoon. | 12. Moisten with a little of the juice and pour the remaining juice into a gravy boat. | 13. This is also great cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 10 boneless skinless boneless - - - -
    garlic clove 5 -6 pureed - - - -
    oregano 1/4 cup dried 31.8 8.2704 1.08 0.5136
    salt pepper - - - -
    red wine vinegar 1/2 cup 22.705 0.3226 0.0478 0.0
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    fig 1 cup - - - -
    prune 1 cup pitted 245.7 65.05199999999999 2.0358 0.46799999999999997
    spanish olive 1/2 cup pitted - - - -
    caper 1/2 cup 15.824000000000002 3.3643 1.6237 0.5917
    bay leaf 6 - - - -
    brown sugar 1 cup 836.0 215.798 0.264 0.0
    white wine 1 cup - - - -
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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