"fried" chicken

8                    chicken thighs(2.5#)
   5       T            butter or margarine
   1       c            Round buttery crackers
     1/2   t            Paprika
     1/2   t            Salt
     1/4   t            Rosemary,crushed

  1. Finely crush round buttery crackers. Remove skin and cut away any excess
  fat from chicken thighs.
  2. Place butter or margarine in pie plate; cover with waxed paper. Cook at
  high (100%) 1 to 1 1/2 minutes until butter melts. On waxed paper, mix
  crumbs, paprika, salt, and rosemary.
  3. Dip chicken thighs in butter or margarine; then coat with cracker-crumb
  mixture. Arrange coated chicken thighs on rack in 12x8" baking dish; cover
  dish with waxed paper. Cook at high 9 minutes. Remove waxed paper and
  rotate dish a half turn. Cook at high 5-7 minutes longer until thighs are
  tender. Let thighs stand 5 minutes before serving.