Fried Chicken(Microwave)

• 8 chicken thighs (2 1/2 lb.)
• 5 Tbsp. butter or margarine
• 1 c. round buttery crackers
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. rosemary, crushed

1. Finely crush round buttery crackers.
2. Remove skin and cut away any excess fat from chicken thighs.
3. Place butter or margarine in pie plate.
4. Cover with waxed paper.
5. Cook at High (100%) power 1 to 1 1/2 minutes until butter melts.
6. On waxed paper, mix crumbs, paprika, salt and rosemary.
7. Dip chicken thighs in butter or margarine, then coat with cracker-crumb mixture.
8. Arrange coated chicken thighs on rack in 12 x 8-inch baking dish.
9. Cover dish with waxed paper.
10. Cook at High 9 minutes.
11. Remove waxed paper and rotate dish a half turn.
12. Cook at High 5 to 7 minutes longer until thighs are tender.
13. Let thighs stand 5 minutes before serving. Contains 440 calories per serving.
14. A good source of niacin and iron.
15. Serves 4. Time:
16. About 40 minutes before serving.

chicken, butter, buttery crackers, paprika, salt, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=686043 (may not work)