Tomato Curry Chicken

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken in a 9x13 inch baking dish. Melt butter in a medium skillet over medium heat. Saute onion, then stir in beer, soup, curry powder, basil and pepper. Reduce heat to low and simmer for about 10 minutes, then pour over chicken.

3. Bake at 350 degrees F (175 degrees C) for 1 hour; sprinkle with cheese for last 10 minutes of baking.

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Nutrient	Quantity
Total fats	17.1741 g
Protein	19.8146 g
Carbohydrates	77.4115 g
Energy	512.5281 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2119 g
Water	383.4445 g
Aspartic acid	0.6948 g
Calcium, Ca	377.3962 mg
Lutein + zeaxanthin	301.1752 g
Fiber, total dietary	10.1061 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	712.7622 g
Niacin	4.6079 mg
Vitamin A, RAE	69.1965 g
Arginine	0.9805 g
Riboflavin	0.2567 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0068 g
Fatty acids, total saturated 20:1	0.1179 g
Glutamic acid	1.6672 g
Sodium, Na	1368.2677 mg
Fatty acids, total saturated 16:1 undifferentiated	0.108 g
Total lipid (fat)	17.1741 g
Manganese, Mn	1.367 mg
Fructose	2.0825 g
Proline	0.3046 g
Fatty acids, total saturated 16:0	1.8577 g
Fatty acids, total saturated 8:0	0.0127 g
Sucrose	1.5966 g
Choline, total	51.9363 mg
Sugars, total	31.3441 g
Serine	0.3378 g
Fatty acids, total saturated 10:0	0.0259 g
Fatty acids, total saturated 18:0	0.8082 g
Vitamin B-6	0.5156 mg
Selenium, Se	19.1437 g
Ash	9.6842 g
Fatty acids, total saturated 18:1 undifferentiated	6.056 g
Pantothenic acid	0.4434 mg
Phenylalanine	0.3405 g
Copper, Cu	0.7398 mg
Betaine	0.8402 mg
Thiamin	0.5969 mg
Retinol	7.8 g
Methionine	0.1847 g
Iron, Fe	4.3313 mg
Carbohydrate, by difference	77.4115 g
Phosphorus, P	512.5443 mg
Folate, total	66.4158 g
Tocopherol, gamma	0.0991 mg
Fatty acids, total saturated 4:0	0.0326 g
Fatty acids, total saturated 22:1 undifferentiated	0.0473 g
Lycopene	32105.03 g
Alanine	0.3316 g
Cholesterol	4 mg
Valine	0.354 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	6.6918 g
Glycine	0.4274 g
Carotene, alpha	0.138 g
Glucose (dextrose)	3.1777 g
Fatty acids, total saturated 14:0	0.1881 g
Zinc, Zn	2.9045 mg
Isoleucine	0.2695 g
Fatty acids, total saturated 12:0	0.0291 g
Fatty acids, total polyunsaturated	6.912 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.4795 g
Tocotrienol, alpha	0.0738 mg
Vitamin A, IU	1235.9484 IU
Folate, DFE	66.4158 g
Tryptophan	0.1425 g
Vitamin C, total ascorbic acid	49.8595 mg
Phytosterols	25.058 mg
Galactose	0.0071 g
Fatty acids, total polyunsaturated 18:1 c	0.1822 g
Fatty acids, total saturated 6:0	0.0201 g
Tyrosine	0.2601 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	15.8385 g
Fatty acids, total saturated	3.0931 g
Histidine	0.1874 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	6.3324 g
Threonine	0.2656 g
Folate, food	66.4158 g
Cryptoxanthin, beta	0.4907 g
Vitamin E (alpha-tocopherol)	1.5599 mg
Magnesium, Mg	101.3092 mg
Lysine	0.251 g
Potassium, K	2170.0664 mg
Cystine	0.1201 g
Fluoride, F	2.1533 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Onion	1	64	14.944	0.16
Parmesan cheese	0.25 cup	74	8	1
Beer	0.66 cup	0	0	0
Curry powder	1 teaspoon	6.5	1.1166	0.2802
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
tomato soup	1 can	194.04	44.7468	1.2936
chicken breast half	4 boneless	0	0	0