1/4 c. butter
1 1/2 c. Betty Crocker potato buds, mashed potatoes (dry)
1/3 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
2 1/2 to 3 lbs. broiler-fryer chicken, cut up
1 egg, beaten

Heat butter in 10 inch skillet over medium-low heat until melted. Stir in potatoes, cheese, salt, and pepper. Cook, stirring constantly, until potatoes are dark brown, 5 to 8 minutes. Dip chicken into egg; roll in potato mixture. Place chicken pieces, skin side up, in rectangular microwaveable dish, 12 x 7 1/2 x 2 inch. Cover with waxed paper and microwave on high for 10 minutes. Rotate dish 1/2 turn. Microwave until done, 8 to 12 minutes longer. Serves 6.