butter, mustard and Worcestershire sauce. Brush thighs
with butter mixture and then roll in crumbs to lightly coat
both sides. Reserve remaining butter mixture and crumbs.
Arrange thighs in circular pattern on microwave-safe
roasting utensil; cover with wax paper. Microwave at
MEDIUM-HIGH (70% power) 10 minutes per pound. Halfway
through cooking time, turn thighs over; spoon on remaining
butter mixture and sprinkle with remaining crumb mixture.
Cover with a double thickness of paper towels. Complete
cooking; remove paper towels during last 2 minutes cooking
time. Let stand, uncovered, 2 minutes before serving.

CHICKEN WITH MANGO SAUCEServes 6
Mangos, which are rich in vitamins A and C, make a
delicious, colorful and unusual sauce for a roaster breast.
When mangos aren't available, try fresh or canned peaches.
1 roaster breast
1 tablespoon butter or margarine
1 tablespoon cornstarch
2 tablespoons brown sugar
1/2 cup fresh orange juice
2 ripe mangos, peeled and cut into chunks
2 tablespoons cherry- or orange-flavored liqueur
Salt and pepper to taste
Place skin side down on microwave-safe roasting utensil.
Cover with wax paper; microwave at HIGH (100% power) 5
minutes. Reduce power to MEDIUM-HIGH (70% power) and cook
12 minutes per pound. Halfway through cooking time, turn
breast skin side up; brush with drippings in utensil. Re-
cover with wax paper and complete cooking. Let stand,