Chicken Thigh Cutlets Stuffed With Olive And Dried Plum Tapenade

Name: 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

California Dried Plum Board|Feb. 18, 2015 3:34 pm EST

2.3 (3 ratings)

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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

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

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.