OVEN FRIED CHICKEN THIGHS

4 large chicken thighs
1/2 cup seasoned bread crumbs
1/2 cup potato flakes
1 tsp. garlic salt (optional)
1 egg, beaten
2 tbsp. half and half
3 tbsp. melted butter
1 tbsp. oil
Watercress, for garnish
Tomato halves, for garnish

Wash chicken thighs; pat dry.

Combine bread crumbs, potato flakes and garlic salt, if used (reserve a small amount of crumb mixture to top tomatoes).

Beat egg and half & half. Dip chicken pieces in egg mixture. Coat chicken with crumb mixture. Place chicken thighs in a micro-safe baking dish.

Microwave at HIGH power for about 10 minutes, turning once and rotating dish at least once. Sprinkle with melted butter and oil. Microwave for another 10 to 12 minutes, turning and rotating dish once, until chicken is done to your liking. Test for doneness by piercing with a fork. chicken should be fork-tender.

Cut the tops of tomatoes. Sprinkle with reserved crumb mixture. Microwave at HIGH or MEDIUM HIGH power for 6 minutes until soft, but not soggy. Cooking time depends on size and ripeness of tomatoes.

REMEMBER:
You may add some grated Parmesan cheese to crumb mixture for added flavor. You may also omit the Half & Half and dip the chicken thighs only in beaten egg.

Servings: 4