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When asked about how to chicken, the first thing that came to mind was the preparation.  To me this is the process which sets up the flavor of chicken for any recipe you choose.


The first step of the preparation is the cleaning of the chicken; which includes a vinegar bath where the chicken is soaked in water and vinegar even some say that: “Rinsing or Soaking Chicken

It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking”.  I used the soaking and washing process to remove any fat of cartilage which I don’t want (My main parts of the chicken is the boneless Breast and wings).


The second step and most important is the seasoning; which I like to do at least 24 hours before cooking; there are some 10 to 60 minute marinades



No matter what recipe I use the following seasonings as the base for chicken

·        Garlic

·        Chicken seasoning (McCormick’s or Lawry’s have a combination of salt, paprika, celery seed, and other herbs in there seasoning)

·        Mrs Dash is a good base seasoning especially if you want eliminate or lower the amount of  salt from your diet

·        Celery seed also gives your chicken an additional flavor you may enjoy


For frying the above dry seasonings is good, but if you don’t mind the salt; use a Seasoned Salt (again McCormick’s, or Lawry’s)

 For Styr frying use the above dry seasonings then marinade in Soy Sauce or a Teriyaki marinade (if using breast which what I recommend you can cut up the breast in strips and place in the marinade or If you are going to marinade and cook at later date leave breast whole and freeze)

 For Lemon chicken; you can use the base dry seasoning, then squeeze fresh lemon juice over chicken and add lemon pepper marinade let marinade over night or at least 60 minutes before cooking

 Now as for cooking itself it depends on recipe you like; and there is several sources of good recipes… try for things like:

·        Baked Chicken Parmesan

·        Chicken Kabobs

·        Orange Pineapple Honey Chicken


Also Publix has weekly recipes which are very good, simple and quick.  The last one for chicken was Pasta & Chicken with fennel.  I will send the recipe to you. 

Mostly I use the breast for Styr fry, and grilled chicken for salads and wings for frying. 

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Styr Fry

You can also grill the breast (not overcooked, since the breast will dry out if over cooked – when grilling cook one side for about 3-4 minutes depending on the thickness, not more than five minutes per side) and then add to your Styr fried veggies


Olive oil – enough to cook fry pan (1 to 2 tablespoons)

Recommend fresh veggies – some Publix’s have bagged Chinese cabbage (Bok Choy)

Also try Napa – a Chinese lettuce, sliced thinly

Bean Sprouts

Mushrooms (if you like)

Broccoli (there is also bagged fresh veggies with broccoli, carrots, etc.)

¼ Soy Sauce

¼ water

2 teaspoons of corn starch


Cook the amount you like for a single meal, leftovers tend to loose it flavor.


Add oil and veggies, cook at medium to medium high temp for about 4 to 5 minutes stirring constantly to avoid burning until veggies begin to soften slightly, then add grill chicken, stirring again for about 2 to 4 minutes.  Add 2 teaspoons corn starch to ¼ cup of water and ¼ cup of soy sauce mix together and pour over the Styr fry.

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Other Recipes


Crusted Chicken with Creamy Pepper and Mushroom Sauce

=red bell pepper and mushroom sauce perfectly complements crusted chicken. It's a dish that's good enough for company.

Makes 4 servings.

Prep Time: 15 minutes

Cook Time: 25 minutes

INGREDIENTS4 boneless skinless chicken breast halves (about 1 1/4 pounds), pounded to 1/4-inch thickness
1/2 cup McCormick® French Onion, Pepper & Herb Crusting Blend
2 tablespoons olive oil
2 tablespoons butter
2 cups thinly sliced mushrooms
1/2 cup thinly sliced red bell pepper
3/4 cup heavy cream
1/4 cup sherry or Madeira wine


1. Moisten chicken lightly with water. Coat evenly on both sides with Crusting Blend. Discard any remaining Crusting Blend.

2. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until cooked through. Remove chicken from skillet; keep warm.

3. Melt butter in same skillet on medium heat. Add mushrooms and peppers; cook and stir 7 to 8 minutes or until mushrooms and peppers are tender. Add cream and sherry; bring to boil. Cook 4 to 5 minutes or until sauce is slightly thickened. Serve sauce over chicken.


Test Kitchen Tip: Remove tenders from chicken breasts before pounding for more even thickness.


per serving
Calories: 520
Fat: 33 g
Carbohydrates: 13 g
Cholesterol: 168 mg
Sodium: 669 mg
Fiber: 3 g
Protein: 41 g

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Home / Recipes / Lemon Garlic Chicken

Lemon Garlic Chicken

 Low Calorie   Low Carbohydrate

This classic chicken dish is special enough for company, yet easy enough for your family. Serve with Savory Orzo, buttered noodles or rice.

Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes


1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon McCormick® Black Pepper, Ground
1 pound thinly sliced boneless skinless chicken breasts
3 tablespoons olive oil, divided
2 tablespoons white wine
1 tablespoon McCormick® Garlic with Extra Virgin Olive Oil or 1 tablespoon McCormick® California Style Minced Garlic made from Fresh Garlic
1 cup chicken broth
1/4 cup lemon juice
Chopped fresh parsley and lemon slices (optional)


1. Mix flour, salt and pepper in shallow dish. Moisten chicken lightly with water. Coat evenly with flour mixture.

2. Heat 2 tablespoons of the oil in large nonstick skillet on medium-high heat. Cook chicken in batches, 2 to 3 minutes per side or until golden brown. Add remaining 1 tablespoon oil as needed. Remove chicken from skillet; keep warm.

3. Stir wine and Garlic Blend into skillet, scraping up browned bits from bottom of skillet. Stir in chicken broth and lemon juice. Bring to boil on medium heat. Reduce heat to low; simmer 5 minutes or until sauce has reduced by half. Spoon sauce over chicken to serve. Garnish with chopped parsley and lemon slices, if desired.


Lemon Pepper Chicken: Prepare as directed. Substitute 2 tablespoons McCormick® Perfect Pinch® Lemon & Pepper Seasoning for the salt and pepper. Omit lemon juice.

per serving
Calories: 270
Fat: 14 g
Carbohydrates: 8 g
Cholesterol: 73 mg
Sodium: 592 mg
Fiber: 0 g
Protein: 28 g

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Chicken Penne With Fennel


Chicken Penne With Fennel


1 cup fennel (thinly sliced)
1-oz bag fresh basil
3 boneless, skinless chicken breasts (1.75 lb)
1 tablespoon olive oil
2 cups penne (or other medium) pasta 
1 cup fresh pre-diced onions
1/2 teaspoon dried Italian seasoning
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (24-oz) jar marinara pasta sauce





  1. Cut chicken into 1-inch pieces (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan then add chicken; cook and stir 2–3 minutes or until browned. Cook pasta following package instructions.
  2. Stir in onions, fennel, Italian seasoning, salt, and pepper; cook and stir 2–3 minutes or until vegetables soften.
  3. Stir in pasta sauce; cook 3–4 minutes or until sauce is hot. Toss sauce with pasta; top with basil and serve.

CALORIES (per 1/4 recipe) 440kcal; FAT 12g; CHOL 125mg; SODIUM 820mg; CARB 30g; FIBER 2g; PROTEIN 47g; VIT A 25%; VIT C 35%; CALC 20%; IRON 15%


Shopping List

Add items to your grocery list by clicking on the Add to My Grocery Listnext to any item below.

The icon will change to Currently on My Grocery Listto indicate that it has been added.


Dry Grocery
Add to your grocery list 1 (24-oz) jar pasta sauce
Add to your grocery list 2 cups penne (or other medium) pasta

Add to your grocery list 3 boneless, skinless chicken breasts (1.75 lb)

Add to your grocery list 1 cup fresh pre-diced onions
Add to your grocery list 1 fresh fennel bulb
Add to your grocery list 1-oz bag fresh basil

From Your Pantry
Add to your grocery list 1 tablespoon olive oil
Add to your grocery list 1/2 teaspoon dried Italian seasoning
Add to your grocery list 1/4 teaspoon kosher salt


Utensils & Cookware

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Apron's Advice

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