8 chicken drumsticks, skin removed (about 2 lbs.)
1/3 c. bottled blue cheese salad dressing
3/4 c. dry bread crumbs
1 tbsp. dried parsley flakes
1 tsp. dill weed
1 tsp. black pepper

Rinse chicken under cool running water and pat dry with paper towels. Pour salad dressing into a pie plate or shallow dish. On a piece of wax paper, combine bread crumbs, parsley, paprika, dill weed and black pepper. Roll chicken in salad dressing, then coat with crumb mixture.

Arrange drumsticks wagon-wheel fashion on a microwave bacon or meat rack; cover with a paper towel. Rotating rack midway through cooking; microwave on high 12 to 14 minutes. Let stand 5 minutes before testing with a fork to be sure that juices are not pink. Makes 4 servings (2 drumsticks each).