Serves: 4
Total Calories: 945

1/4 cup butter or margarine
3/4 cup cornflake crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 broiler-fryer chicken, 3 pounds, cut in serving pieces

Place butter in an 8-inch square microproof baking dish. Cook on MEDIUM power for 1 1/2 minutes, or until butter is melted. Combine cornflake crumbs, cheese, chives, and parsley in a shallow dish. Dip pieces of chicken in butter and roll in crumb mixture. Place chicken pieces in an 8-inch square microproof baking dish, skin-side-up, with thickest pieces of chicken toward outside of dish. Cover with waxed paper and cook on HIGH for 15-17 minutes, or until chicken is tender. Let stand, covered, about 15 minutes before serving.

Note: Arrange coated chicken with the most attractive side up. Rotate the dish AND the crumb-coated chicken during the microcooking, but do not turn chicken over; this helps keep the crumbs crisp.

Editor's Extra: This is such an easy recipe and a favorite with everybody. Do note that microcooking time is for 3 pounds of chicken. If you use less chicken, and/or boneless, skinless breasts, cut the cooking time, checking often as you rotate. Also just fine to bake in 350° oven about 40 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 945
Calories from Fat: 70

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