Tupperware Season-Serve Container!

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Here are some Recipes you can do and use your Tupperware Season Serve Container at your next backyard BBQ!

Teriyaki Chicken

1 Tbsp. soy sauce
1 c. brown sugar
1 clove garlic, minced
1/2 tsp. ground ginger
1/2 c. white wine
4 chicken breasts

Combine all of the above ingredients together in the Tupperware (tm) Quick Shake Container except for the chicken breasts. Blend the ingredients with a few good shakes in the Quick Shake Container. Place the chicken breasts into the Tupperware (tm) Season-Serve Container and pour the marinade over top. Place in the refrigerator for 30 minutes then flip the container over and shake it around and put back into the refrigerator for an additional 1 hour. Grill the chicken breasts basting twice with the marinade being careful to not overcook the chicken. Grill until chicken is completely done, about 40 minutes. Great served with white rice.

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Pineapple Chicken

6 pieces of chicken
1 c. pineapple juice
1 pkg. Hidden Valley Ranch dressing mix
1 tsp. seasoned salt
1 Tbsp. corn starch
1/8 c. water

Mix together pineapple juice, dressing mix and the seasoned salt in the Tupperware Quick Shake Container and shake for approximately 1 minute. Marinate chicken pieces in the Tupperware Season Serve Container for 6-24 hours. Drain the sauce into a saucepan. Place chicken pieces in a baking pan that is lined with the Silicone Wonder Mat and bake skin side down for 45 minutes in a 350 degree oven. Mix together corn starch and water. Stir into marinade sauce and bring to a boil stirring often with the Saucy Silicone Spatula, when the sauce thickens, turn the chicken pieces skin side up and spoon some of the marinated sauce over the chicken. Bake for an additional 20 minutes or until done.

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Cajun Chicken Breasts

4 boneless, skinless chicken breasts
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1/4 teaspoon dried mint
1 tablespoon fresh, finely chopped parsley
2 tablespoons white wine vegetable cooking spray
1/4 teaspoon salt

In Tupperware Season-Serve Container, mix together garlic, parsley, salt, cayenne pepper and mint; stir in wine. Spread mixture on all sides of chicken breasts, cover and refrigerate at least 3 hours or overnight. At cooking time, spray non-stick frypan with vegetable cooking spray. Heat over medium high temperature about 1 minute, add chicken and cook about 5 minutes. Turn chicken and cook about 5 minutes more or until fork can be inserted with ease.

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Marinated Greek Chicken

2 lbs. boned & skinned chicken breasts
1/4 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. lemon juice
1/4 cup margarine
1/2 cup olive oil
1/2 cup chopped onion
1 tsp. seasoned salt
1/8 tsp. salt

Use the Tupperware Quick Chef to chop onion and set aside. In the Tupperware Thatsa Bowl combine garlic powder, olive oil, oregano, chopped onion, lemon juice, seasoned salt and salt. Pour 1/2 of the mixture into the Tupperware Season-Serve Container, add your chicken breasts and pour the remaining marinade over the chicken and seal. Place in refrigerator for 6-8 hours. To cook: melt maragrine in a skillet. Saute chicken pieces until tender and evenly browned or bake for one hour in a 350 degree oven.