RANCH MICROWAVE CHICKEN
8 broiler-fryer chicken thighs
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 teaspoon paprika, divided
2 tablespoons margarine, divided
1 cup light ranch-style bottled dressing
1 head cauliflower, broken into flowerets
On rack in large shallow round microwave baking dish, arrange chicken, skin side down, around outside edge of dish. Sprinkle with half of the salt, pepper and paprika. Dot chicken with 1 tablespoon of the margarine. Microwave, uncovered, on HIGH for 10 minutes. Turn chicken, reversing center edge of thigh to outside and placing skin side up. Add cauliflowerets in center of baking dish. Sprinkle all with remaining salt, pepper and paprika; dot with remaining 1 tablespoon margarine. Cover only the cauliflowerets in center with plastic wrap; microwave on HIGH 10 minutes more. Rearrange flowerets and pour dressing over all. Cover chicken and cauliflower loosely with wax paper and microwave on HIGH 10 minutes more. To serve, spoon pan juices over all.
Serves 4.
Source: National Chicken Council
8 broiler-fryer chicken thighs
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 teaspoon paprika, divided
2 tablespoons margarine, divided
1 cup light ranch-style bottled dressing
1 head cauliflower, broken into flowerets
On rack in large shallow round microwave baking dish, arrange chicken, skin side down, around outside edge of dish. Sprinkle with half of the salt, pepper and paprika. Dot chicken with 1 tablespoon of the margarine. Microwave, uncovered, on HIGH for 10 minutes. Turn chicken, reversing center edge of thigh to outside and placing skin side up. Add cauliflowerets in center of baking dish. Sprinkle all with remaining salt, pepper and paprika; dot with remaining 1 tablespoon margarine. Cover only the cauliflowerets in center with plastic wrap; microwave on HIGH 10 minutes more. Rearrange flowerets and pour dressing over all. Cover chicken and cauliflower loosely with wax paper and microwave on HIGH 10 minutes more. To serve, spoon pan juices over all.
Serves 4.
Source: National Chicken Council
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