Chicken Thigh Cutlets Stuffed with Olive-and-Dried-Plum Tapenade

A unique twist on the prune purée helps keep chicken moist and adds a touch of natural sweetness.

Servings: 8
Prep Time:
Cook Time:


2 15-ounce cans white beans, drained and rinsed
1½ cups mixed olives, such as Sicilian and Kalamata, diced
2 tablespoon olive oil
½ cup California Prunes
1½ 12-ounce cans fire-roasted diced tomatoes
½ teaspoon grated orange peel
Salt, to taste
Pepper, to taste
2 one-pound packages chicken thigh cutlets
Crushed red pepper, to taste
Italian seasoning, to taste


Purée beans, olives, 1 tablespoon olive oil, Prunes, tomatoes, orange peel, salt and pepper.

Pound chicken thigh cutlets; flatten to ¼ inch. Spread tapenade mixture over the chicken thighs. Roll and secure with a toothpick. Repeat with remaining chicken pieces.

Arrange in a pan and drizzle remaining with 1 tablespoon olive oil, crushed red pepper and Italian seasoning.

Cover pan with foil and bake at 350 degrees for 1 hour or until done. Remove foil and broil to brown the top.

Serve whole, or cut each chicken thigh into 3 pieces and arrange on a plate.


Recipe created by Leslie Bonci, MPH, RD, CSSD, LDN for the California Prune Board

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