Place margarine in a glass plate. Microwave on high 40 seconds, or until melted. Combine crumbs with taco seasoning on a piece of wax paper. Dip chicken in melted margarine and roll in crumb mixture to coat well. Arrange durmsticks on a microwave meat rack so that large ends are toward the outside and bony ends are in the center. Drizzle any remaining margarine over drumsticks. Cover with wax paper. Rotating rack midway through cooking, microwave on high 15 to 17 minutes, or until juices run clear. Let stand 5 minutes. Serve with taco sauce. Makes 5 (2-drumstick) servings. Each serving has: 262 calories; 28 grams protein; 12 grams fat; 9 grams carbohydrate; 1 gram dietary fiber; 82 milligrams cholesterol; 375 milligrams sodium. This recipe came from the Houston Chronicle, January 8, 1992. The microwave article intro was written by Ann Steiner and Cici Williamson, no author was given for the recipe itself. From Robbie Shelton-XXXJ77A,from *Prodigy's Food and Wine Bulletin Board
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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