Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Butter or margarine |
| ⅓ cup | Seasoned bread crumbs |
| ½ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| 3 pounds | Fryer; cut up |
| 1 | Garlic clove minced fine; or pressed |
| ¼ teaspoon | Salt |
| 1 pinch | Black pepper |
| ½ teaspoon | Thyme |
| ½ cup | White wine |
Place butter or margarine in a small bowl. Microwave at high (100%) until melted, 1 to 1½ minutes. Combine crumbs, salt and pepper in a plastic sack Dip chicken pieces in melted butter. Put chicken in the sack, a few pieces at a time, and shake to coat. Place chicken pieces, skin side up, in a 2 quart oblong baking dish, with thickest portions to outside of dish.
Cover with wax paper. Microwave at high (100%) 12 minutes. Rearrange chicken. In a one cup measure, combine garlic, salt, pepper, thyme, onion and white wine. Pour over chicken. Microwave at medium high (70%) until chicken is tender, 14 to 16 minutes. Makes 4 servings.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" <diane@...> on Nov 7, 1997