1 (8-oz.) pkg. herb-seasoned stuffing mix
½ cup chopped celery
½ cup chopped onion
1 (2-oz.) jar sliced pimiento, drained
1 ¾ cups chicken broth
1 egg, slightly beaten
½ teaspoon sage
6 small chicken thighs (about 1 ½ lbs.)
3 tablespoons butter, melted
Salt and pepper
Combine stuffing mix, celery, onion, pimiento, broth, egg and sage; blend well.
Spoon mixture into lightly greased 2½-quart oval (or similar) baking dish.
Arrange chicken thighs over stuffing mixture.
Brush chicken with butter; sprinkle with salt, pepper and paprika.
Cook according to your Advantium model's cooking settings or until chicken is done.