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8 chicken thighs(2.5#)
5 T butter or margarine
1 c Round buttery crackers
1/2 t Paprika
1/2 t Salt
1/4 t 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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