| Measure | Ingredient |
|---|---|
| 8 | Chicken thighs(2.5#) |
| 5 tablespoons | Butter or margarine |
| 1 cup | Round buttery crackers |
| ½ teaspoon | Paprika |
| ½ teaspoon | Salt |
| ¼ teaspoon | Rosemary,crushed |
1. Finely crush round buttery crackers. Remove skin and cut away any excess
fat from chicken thighs.
2. Place butter or margarine in pie plate; cover with waxed paper. Cook at
high (100%) 1 to 1 1/2 minutes until butter melts. On waxed paper, mix
crumbs, paprika, salt, and rosemary.
3. Dip chicken thighs in butter or margarine; then coat with cracker-crumb
mixture. Arrange coated chicken thighs on rack in 12x8" baking dish; cover
dish with waxed paper. Cook at high 9 minutes. Remove waxed paper and
rotate dish a half turn. Cook at high 5-7 minutes longer until thighs are
tender. Let thighs stand 5 minutes before serving.
Miscellaneous recipes from the collection of Mike Orchekowski.
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