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All American Chicken and Vegetable Dinner

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.9427
Energy (kCal)327.8219
Carbohydrates (g)56.6417
Total fats (g)3.1332
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450*. Place a Reynolds Hot Bags Foil Bag in a 1 inch deep pan. | 2. Mix water and flour; add to bag. Mix cheese and spices; sprinkle half over chicken. Place in bag in an even layer. Mix vegetables with remaining spice mixture; arrange on top of chicken. | 3. TO SEAL, double fold open end of bag. | 4. TO COOK, leave in pan and place in oven. Bake 55 to 60 minutes in oven. | 5. USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1/4 cup 0.0 0.0 0.0 0.0
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    garlic salt 2 teaspoons - - - -
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    chicken 9 boned skinless - - - -
    ear corn cob 3 halved - - - -
    green bean 1/2 lb cut 70.3069 15.8077 4.1504 0.499
    onion 1 cut 64.0 14.944 1.76 0.16

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



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