calories, and because moisture doesn't evaporate readily in
microwave cooking, the chicken will remain juicy and
flavorful.
6 chicken drumsticks
1/4 cup finely chopped pecans
1/4 cup fine, dry bread crumbs
1 tablespoon minced fresh parsley
1 teaspoon chili powder
1/4 cup taco-flavored or other pourable salad dressing
Remove skin from drumsticks. On wax paper, combine pecans,
bread crumbs, parsley and chili powder. Brush drumsticks
with taco dressing, then roll in crumb mixture to coat all
sides. Reserve crumbs and dressing.
On microwave-safe roasting pan, arrange drumsticks in
circular pattern, with meatier portions toward outside.
Cover with wax paper; microwave at MEDIUM-HIGH (70% power)
10 minutes per pound. Halfway through cooking time, turn
drumsticks over, spoon on remaining dressing and sprinkle
with reserved crumb mixture. Cover with a double thickness
of paper towels. Complete cooking, removing paper towels
during last 2 minutes. Let stand, uncovered, 5 minutes
before serving.

MICROWAVE CHICKEN BREASTS PAPRIKASHServes 4
One way of avoiding having your eyes tear when the slicing
the onion in this recipe is to do the cutting under running
tap water. The vapors that hurt
your eyes won't have a chance to get into the air, but
instead will just wash down the drain.
2 tablespoons vegetable oil