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Chicken Thigh Cutlets Stuffed with Olive and Dried Plum Tapenade

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.


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


  • 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


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.