8 broiler-fryer chicken thighs
2 tbsp. butter
3/4 tsp. salt, divided
1/4 tsp. pepper, divided
1 c. fresh mushrooms, sliced
1/2 c. finely chopped celery
1/3 c. finely chopped onion
1/2 tsp. poultry seasoning
1/8 tsp. oregano
4 c. soft bread crumbs
1/2 c. chicken broth

Preheat browning skillet 3 minutes. Add butter and microwave until melted, about 1 minute. Add 4 chicken thighs and brown about 10 minutes, turning after 5 minutes; set aside. Repeat with remaining 4 chicken thighs.

Sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. To drippings in browning tray, add mushrooms, celery and onion; stir and microwave on HIGH for 5 minutes, stirring again after 3 minutes. Drain vegetables and then add remaining 1/2 teaspoon pepper, poultry seasoning and oregano. Gently stir in bread crumbs and then broth.

Place mixture in bottom of 1 1/2 quart baking dish; arrange thighs over stuffing. Microwave on HIGH, uncovered for 10 minutes, turning dish after 5 minutes. Let stand 5 minutes. Makes 4 servings.