8 chicken thighs (2 1/2 lb.)
5 tbsp. butter
1 c. round buttery crackers
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. rosemary, crushed

Remove skin and cut away any excess fat from chicken thighs. Place butter in pie plate; cover with waxed paper. Cook at high 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 12x8 inch 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.