Serves:

Ingredients:

3 sl Lean Bacon
1/4 c Chopped Parsley
1 tb Fresh Marjoram or Dill
2 tb Lemon Juice
2 Med. Zucchini, thinly sliced
2 Med. Tomatoes, chopped
2 lb Chicken Drumsticks
thinly sliced
2 Med. Potatoes, peeled and
(1 1/2 cups)
2 Med. Onions, thinly sliced
Salt and Pepper to taste

Method:

Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon between sheets of paper towel.
Microwave at high (100%) 4 minutes or until crisp.
Remove bacon, drain on paper towels and set aside for garnishing.
Arrange onions and potatoes over bottom of utensil; cover with plastic wrap and microwave at high 8 minutes.
Stir well.
Arrange drumsticks, with meatier portions to ouside, on top of vegetables.
Add remaining ingredients except salt and parsley.
Cover with wax paper and microwave at high 5 minutes, then at medium high (70% power) 14 minutes per pound of drumsticks, stirring several times.
Let stand 15 minutes and check for doneness; juices should run clear when pierced with a fork.
Add salt to taste.
To serve, garnish with crumbled bacon and parsley.