RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.028
Energy (kCal)	946.512
Carbohydrates (g)	7.008
Total fats (g)	101.463
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0240
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2285
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	3.1936
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.8612
Proline (g)	0.3700
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1900
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	22.7900
Copper, Cu (mg)	0.3552
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4490
Total lipid (fat) (g)	101.4630
Vitamin K (phylloquinone) (g)	7.4442
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	159.0900
Folate, total (g)	42.7000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.0000
Energy (kcal)	946.5120
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4275
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2416
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.1930
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	3.3600
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5958
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)	50.4000
Fatty acids, total saturated 16:0 (g)	8.1848
Carbohydrate, by difference (g)	7.0080
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.9333
Tyrosine (g)	0.3347
Potassium, K (mg)	384.6000
Fatty acids, total saturated 12:0 (g)	19.0832
Vitamin A, RAE (g)	80.0000
Serine (g)	0.6271
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4792
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	7.2581
Histidine (g)	0.2181
Isoleucine (g)	0.4435
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.9495
Water (g)	119.2190
Fatty acids, total saturated 8:0 (g)	2.4548
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.0000
Sodium, Na (mg)	89.0000
Iron, Fe (mg)	2.8430
Energy (kJ)	3960.4070
Ash (g)	1.3940
Caffeine (mg)	0.0000
Glycine (g)	0.3456
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	10.7913
Fatty acids, total polyunsaturated (g)	10.9693
Vitamin E (alpha-tocopherol) (mg)	22.5872
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1246
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1904
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5772
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9861
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0512
Folate, food (g)	42.7000
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	42.6917
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	157.3452
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	42.4840
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	47.2000
Fatty acids, total saturated 10:0 (g)	2.0986
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5079
Glutamic acid (g)	1.4653
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.7470
Folate, DFE (g)	42.7000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	2.6400
Tryptophan (g)	0.1159
Threonine (g)	0.3776
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.1132
Protein (g)	9.0280
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	42.2957
Betaine (mg)	0.1500
Phosphorus, P (mg)	219.0000
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
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 400f degrees,. | 2. Lightly grease a baking sheet. | 3. In a shallow bowl, whisk milk and egg together. | 4. Place half the flour in another bowl, in a separate bowl stir almonds with the remaining flour. | 5. To each bowl, stir in 1/4 teaspoon salt. | 6. Slice chicken into finger size strips. | 7. Sprinkle both sides of chicken with salt and pepper. | 8. Lightly coat chicken strips with flour, followed by milk mixture, then coat with almond mixture. | 9. Heat oil in a large frying pan over medium high heat. | 10. Add chicken, cook in two batches, adding more oil if necessary, until golden, about 1 to 2 minutes on each side. | 11. Chicken will not be cooked through. | 12. Transfer to baking sheet. | 13. Bake in centre of preheated oven until cooked through, about 6 to 8 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1/2	cup	skim	276.0	6.648	2.748	28.608
egg	1			71.5	0.36	6.28	4.755
purpose flour	1/2	cup		-	-	-	-
almond	1/4	cup	ground	481.78	0.0	0.0	54.5
salt	3/4	teaspoon		-	-	-	-
chicken breast	2	boneless	skinless boneless	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6

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

Cooking in progress....

Almond Crusted Chicken Fingers