RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.8953
Energy (kCal)	110.2974
Carbohydrates (g)	3.9904
Total fats (g)	8.0541
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1141
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)	0.2906
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3271
Tocopherol, beta (mg)	0.0000
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)	0.5601
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.2207
Proline (g)	0.5349
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0022
Adjusted Protein (g)	0.0000
Cystine (g)	0.0369
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.5171
Copper, Cu (mg)	0.0528
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1886
Total lipid (fat) (g)	8.0541
Vitamin K (phylloquinone) (g)	18.2066
Cholesterol (mg)	33.3750
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.5290
Folate, total (g)	14.9807
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	371.6164
Energy (kcal)	110.2974
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1448
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1446
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.6094
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	2.5875
Lutein + zeaxanthin (g)	228.1580
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4250
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)	12.1522
Fatty acids, total saturated 16:0 (g)	1.9413
Carbohydrate, by difference (g)	3.9904
Vitamin D (IU)	6.0000
Fructose (g)	0.0021
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.3415
Tyrosine (g)	0.2613
Potassium, K (mg)	66.6779
Fatty acids, total saturated 12:0 (g)	0.4351
Vitamin A, RAE (g)	57.5242
Serine (g)	0.4561
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2719
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)	0.0000
Fatty acids, total saturated 14:0 (g)	1.0356
Histidine (g)	0.1586
Isoleucine (g)	0.3203
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.4561
Water (g)	27.9533
Fatty acids, total saturated 8:0 (g)	0.2054
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	128.1020
Sodium, Na (mg)	345.1690
Iron, Fe (mg)	0.5276
Energy (kJ)	460.7790
Ash (g)	2.1250
Caffeine (mg)	0.0000
Glycine (g)	0.0557
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)	0.1428
Fatty acids, total polyunsaturated (g)	0.2577
Vitamin E (alpha-tocopherol) (mg)	0.1101
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.2410
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2150
Vitamin D (D2 + D3) (g)	0.1500
Vitamin D3 (cholecalciferol) (g)	0.1500
Lysine (g)	0.4793
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.4147
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0718
Folate, food (g)	14.9807
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	1.7420
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
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)	7.6852
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.6197
Vitamin B-12 (g)	0.6338
Calcium, Ca (mg)	205.3180
Fatty acids, total saturated 10:0 (g)	0.7417
Galactose (g)	0.0116
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2562
Glutamic acid (g)	0.9753
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	46.8750
Leucine (g)	0.5550
Folate, DFE (g)	14.9807
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)	0.3351
Tryptophan (g)	0.0809
Threonine (g)	0.2538
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.2297
Protein (g)	5.8953
Cryptoxanthin, beta (g)	1.9723
Fatty acids, total saturated 18:1 undifferentiated (g)	1.4985
Betaine (mg)	0.0671
Phosphorus, P (mg)	138.6895
Tocopherol, gamma (mg)	0.0441

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat broiler. | 2. Cut bell pepper in half lengthwise and remove seeds and membranes. Place pepper halves on foil-lined baking sheet, skin side up. Broil 15 minutes or until blackened. Place in air-tight container for 15 minutes. After 15 minutes, finely chop the 2 bell pepper halves. | 3. Mix together chopped bell pepper, garlic, cheese, olives, basil, salt, and pepper in a bowl. | 4. Cut a horizontal slit in thickest portions of each chicken breast to form a pocket (but do not cut all the way through). Spoon the pepper/feta/olive mixture into each pocket. Close the opening with a toothpick. Season chicken on both sides with salt and pepper, and sprinkle the top side with dried basil. | 5. Place chicken on broiler rack, and broil 6-8 minutes each side, or until done (it may take additional time, depending on thickness of the chicken breasts). Remove from oven, loosely wrap with foil and let stand 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	1			-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
feta cheese	1/4	cup	crumbled	99.0	1.5338	5.3288	7.98
kalamata olive	2	tablespoons	chopped	-	-	-	-
basil	1 1/2	tablespoons	minced	0.9142	0.1053	0.1252	0.0254
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
chicken breast	8	boneless	skinless boneless	-	-	-	-
salt pepper				-	-	-	-
basil			dried	0.9142	0.1053	0.1252	0.0254

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

Cooking in progress....

Mediterranean Stuffed Chicken Breasts