Chicken Thigh Cutlets Stuffed with Olive and Dried Plum Tapenade

Chicken Thigh Cutlets Stuffed with Olive and Dried Plum Tapenade
Contributor
Chicken Thigh Cutlets Stuffed with Olive and Dried Plum Tapenade
California Dried Plum Board

Chicken Thigh Cutlets Stuffed with Olive and Dried Plum Tapenade

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.

8
Servings
175
Calories Per Serving
Deliver Ingredients

Notes

Recipe created by Leslie Bonci, MPH, RD, CSSD, LDN for the California Dried Plum Board.

Ingredients

  • 2 15-ounce cans white beans, drained and rinsed
  • 1½ Cup mixed olives, such as Sicilian and Kalamata, diced
  • 2 Tablespoons olive oil
  • ½ Cup California Dried Plums
  • 12-ounce cans fire-roasted diced tomatoes
  • ½ Teaspoon grated orange peel
  • Salt and freshly ground black pepper
  • 2 Pounds chicken thigh cutlets
  • Crushed red pepper
  • Italian seasoning

Directions

Preheat the oven to 350 degrees F.

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.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
4g
17%
Cholesterol
99mg
33%
Carbohydrate, by difference
4g
3%
Protein
22g
48%
Vitamin A, RAE
11µg
2%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
12mg
1%
Choline, total
85mg
20%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
26mg
8%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
203mg
29%
Selenium, Se
24µg
44%
Sodium, Na
178mg
12%
Water
120g
4%
Zinc, Zn
2mg
25%

Chicken Thigh Shopping Tip

When working with chicken, buy a separate cutting board, preferably a dishwasher-safe, plastic one, to avoid spreading bacteria onto raw produce.

Chicken Thigh Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Chicken Thigh Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.