| 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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