Recipe - Fried Chicken

8 Chicken thighs(2.5#)
5 tablespoon Butter or margarine
1 cup Round buttery crackers
One half teaspoon Paprika
One half teaspoon Salt
One fourth teaspoon 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 One half minutes until butter melts. On waxed paper, mix
crumbs, paprika, salt, and rosemary.
3. Dip chicken thighs in butter or margarine; then coat with crackercrumb
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 57 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/momisc.zip