Chicken Thigh Cutlets Stuffed With Olive And Dried Plum Tapenade

Chicken Thigh Cutlets Stuffed With Olive And Dried Plum Tapenade
2.3 from 3 ratings
The addition of prune purée to olive tapenade helps keep chicken moist and adds a touch of natural sweetness. Recipe courtesy of the California Dried Plum Board.
Servings
8
servings
Chicken Thigh Cutlets Stuffed with Olive and Dried Plum Tapenade
Ingredients
  • 2 15-ounce cans white beans, drained and rinsed
  • 1½ cup mixed olives, such as sicilian and kalamata, diced
  • 2 tablespoon olive oil
  • ½ cup california dried plums
  • 1½ 12-ounce cans fire-roasted diced tomatoes
  • ½ teaspoon grated orange peel
  • salt and freshly ground black pepper
  • 2 pound chicken thigh cutlets
  • crushed red pepper
  • italian seasoning
Directions
  1. Preheat the oven to 350 degrees F.
  2. Purée the beans, olives, 1 tablespoon of the olive oil, the dried plums, tomatoes, orange peel, and some salt and pepper.Pound the chicken thigh cutlets; flatten to ¼-inch thick. Spread the tapenade mixture over the chicken thighs. Roll and secure with a toothpick. Repeat with remaining chicken pieces.Arrange the chicken in a pan and drizzle the remaining 1 tablespoon olive oil, some crushed red pepper, and Italian seasoning.Cover the pan with foil and bake for 1 hour or until cooked through. Remove the foil and broil to brown the top.Serve whole, or cut each chicken thigh into 3 pieces and arrange on a plate.