Finely crush round buttery crackers and Rosemary. Remove skin and cut away any excess fat from chicken thighs.
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.
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.
