Patsy G. Holdman, BHS
- 2 1/2 to 3 pounds quartered frying chicken
- 1/2 cup bottled barbeque sauce
- 1/4 cut bottled Italian salad dressing
- 1 tsp dried parsley flakes
Combine barbeque sauce ingredients in small mixing bowl or 1 cup glass measure. Mix well and set aside. Brush both sides of chicken quarters with sauce and place skin side up and thick edges toward the outside, in a 12×7 inch glass baking dish. Microwave 18 to 23 minutes on HIGH or until meat cut near bone is no longer pick. Let stand 5 minutes before serving.
Make 4 to 6 servings.