1 (2 1/2 to 3 1/2 lb.) chicken, cut up

COATING MIXTURE:

1 c. corn flakes, crushed
6 tbsp. grated Parmesan cheese
2 tsp. parsley flakes
1 sm. clove garlic, crushed
1/2 tsp. salt
Dash of pepper

DIPPING MIXTURE:

1/4 c. butter
2 eggs, beaten

Skin chicken and remove excess fat. COOKING TIME: 5 1/2 to 8 minutes per pound of chicken. Combine coating ingredients in a 1-quart casserole. Melt butter at HIGH 3/4 to 1 minute. Stir into beaten eggs. Dip chicken in egg mixture, then turn in crumbs to coat well.

Arrange in 12 x 8 inch dish with bony sides down and thicker pieces to outside of dish. Cover with waxed paper. Microwave 1/2 the time. Rearrange the chicken so that areas which are least cooked come to outside of dish. Discard waxed paper. Microwave for second 1/2 of time.