|Crushed crackers||1 Cup (16 tbs)|
|Rosemary||1⁄4 Teaspoon, crushed|
1. 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% power) 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 12" by 8" 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 to 7 minutes longer until thighs are tender. Let thighs stand 5 minutes before serving.