Yield: 4 servings
2 1/2 lb Chicken thighs 1/2 ts Paprika
5 tb Butter or margarine 1/2 ts Salt
1 c Round buttery crackers 1/4 ts 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.
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