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1/4 c. butter or margarine
3/4 c. crushed Ritz crackers (about 16 crackers)
1/2 c. grated Parmesan cheese
1 tbsp. dried parsley flakes
1/2 tsp. garlic powder
1/8 tsp. pepper
2-1/2 to 3 lb. quartered frying chicken

Place butter in 2 quart 12 x 7 glass baking dish. Microwave for about 1 minute on roast, or until melted. Combine remaining ingredients except chicken in a flat dish. Roll chicken in melted butter, then in seasoned crumbs. Place chicken pieces, skin side up and thick edges toward outside, in buttered baking dish. Sprinkle with remaining bread crumbs. Microwave for 19 to 21 minutes on HIGH, or until meat cut near bone is no longer pink. Let stand 5 minutes before serving. Variations: Use 3 cups cheese crackers and eliminate other seasonings. Use skinned chicken breasts; reduce cooking time to 12 to 15 minutes. Rotate dish 1/2 turn halfway through microwaving time.