| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dishes, Meats |
4 |
Servings |
INGREDIENTS
| 8 |
|
Chicken thighs(2.5#) |
| 5 |
tb |
Butter or margarine |
| 1 |
c |
Round buttery crackers |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Rosemary,crushed |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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