Chicken Milano Recipe

1. 1

   In medium bowl, mix extra virgin olive oil, salt, pepper, oregano, and basil.

2. 2

   Roll chicken thighs in mix; let stand, covered, 2 hrs in refrigerator.

3. 3

   Hold one piece at a time over bowl to drain excess marinade.

4. 4

   Set marinade aside; roll chicken in bread crumbs.

5. 5

   Place in shallow 9 inch micro-proof baking dish, skin side down, with thickest portion near edge of dish.

6. 6

   Cut ends off potatoes to make quarters even; wipe dry.

7. 7

   Roll in remaining marinade, adding more oil if necessary.

8. 8

   Place in dish with chicken.

9. 9

   Cover with waxed paper; cook on High (maximum power) 5 min.

10. 10

    Turn chicken, skin side up; turn potatoes over.

11. 11

    Sprinkle with paprika.

12. 12

    Cook on High (maximum power) 5 min.

13. 13

    Let stand, covered with aluminum foil 5 min before serving.

* Per serving · 4 servings · Values may vary.