1/3 c. seasoned fine dry crumbs
1 tsp. dried parsley flakes
1/2 tsp. dried basil, crushed
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. dried thyme, crushed
2 lb. meaty chicken pieces
2 tbsp. butter, melted

Combine crumbs, parsley, basil, paprika, salt, and thyme in shallow dish; set aside. Remove skin from chicken pieces; rinse and pat dry. Brush chicken pieces with melted butter; coat with crumb mixture.

Arrange chicken in a 1 3/4-quart or 2-quart casserole with meatiest portions toward the edge of casserole. Cook covered on high (100% power) for 8-11 minutes or until chicken is no longer pink.