MEDIUM-HIGH (70% power) and cook 12 minutes per pound,
brushing frequently with honey mixture. Halfway through
cooking time, turn roaster breast side up; complete
cooking. Let stand, covered, 20 minutes. Test for doneness
after standing; juices should run clear with no hint of
pink when thigh is pierced. Pour drippings from utensil
into remaining sauce mixture in measuring cup; microwave at
HIGH 2 minutes or until heated through. Serve sauce with
roaster.

MEXICAN MICROWAVE CHICKEN CASSEROLE
Leftover Mexican Chicken Casserole makes a fast and
delicious taco filling. Shred chicken, reheat in sauce and
serve with shredded lettuce and cheese and a dollop of sour
cream.
2 tablespoons butter or margarine
1 large onion, chopped (1 cup)
1 large green pepper, chopped (1 cup)
1 clove garlic, minced
1 can (14.5 ounces) tomato sauce
2 tablespoons flour
1 teaspoon salt or to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground pepper
1 chicken cut in serving pieces
1 can (17-ounces) corn, drained
In 3 to 5-quart microwave-safe utensil, combine butter,
onion, pepper and garlic. Cover with plastic wrap;
microwave at HIGH (100% power) 3 to 5 minutes or until