Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 ea PAPER TOWELS
3 lb BROILER CHICKEN
2/3 c CORNFLAKE CRUMBS
1/2 ts SALT
1/2 ts PEPPER
1/8 ts GARLIC POWDER
1/8 ts GROUND NUTMEG
2 ts BUTTER OR MARGARINE
1 ea EGG, BEATEN

BOUNTY MICROWAVE TIPS *** CUT CHICKEN INTO 8 PIECES. REMOVE SKIN
RINSE AND DRY CHICKEN. PLACE 4 PAPER TOWELS ON 12-INCH MICROWAVE
PLATTER. SET ASIDE. ON 1 PAPER TOWEL, COMBINE CORNFLAKES CRUMBS,
SALT, PEPPER, GARLIC POWDER AND NUTMEG. SET ASIDE. PLACE BUTTER IN
1-QUART CASSEROLE. MICRO- WAVE AT HIGH FOR 30 TO 45 SECONDS, OR UNTIL
BUTTER MELTS. BLEND IN EGG. DIP CHICKEN PIECES INTO EGG MIXTURE. ROLL
IN CRUMB MIXTURE TO COAT. ARRANGE CHICKEN WITH THICKEST PORTIONS
TOWARD OUTSIDE OF PLATTER. COVER WITH ONE PAPER TOWEL. MICROWAVE AT
HIGH FOR 14 TO 17 MINUTES, OR UNTIL CHICKEN IS NO LONGER PINK WHEN
CUT NEAR BONE AND JUICES RUN CLEAR, ROTATING PLATTER TWICE. LET
STAND 3 TO 5 MINUTES. SERVES 4

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