Ingredients
Ingredients
- 8 - Chicken Thigh
- 5 Tbsp Butter (or Margarine)
- 1 Cup Ritz crackers
- 1/2 Tsp Paprika Powder
- 1/2 Tsp Salt
- 1/4 Tsp Rosemary
Directions
Directions
- Finely crush round buttery crackers and Rosemary.
- Remove skin and cut away any excess fat from chicken thighs.
- Place butter 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; then coat with cracker-crumb mixture.
- Arrange coated chicken thighs on rack in 13x9" 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.
Nutrition
Per serving · 4 servingsCalories
450
Fat
30 g
Saturated fat
15 g
Carbohydrates
20 g
Sugar
1 g
Fiber
1 g
Protein
30 g
Sodium
600 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 8 - Chicken Thigh
- 5 Tbsp Butter (or Margarine)
- 1 Cup Ritz crackers
- 1/2 Tsp Paprika Powder
- 1/2 Tsp Salt
- 1/4 Tsp Rosemary
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9x13 Ceramic Baking Dish
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