| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Microwave, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | tb | Butter or margarine |
| 1/3 | c | Seasoned bread crumbs |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 3 | lb | Fryer; cut up |
| 1 | Garlic clove minced fine; or pressed | |
| 1/4 | ts | Salt |
| 1 | pn | Black pepper |
| 1/2 | ts | Thyme |
| 1/2 | c | White wine |
INSTRUCTIONS
Place butter or margarine in a small bowl. Microwave at high (100%) until melted, 1 to 1 1/2 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@keyway.net Posted to recipelu-digest Volume 01 Number 213 by "Diane Geary" <diane@keyway.net> on Nov 7, 1997
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