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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.

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Prep Time   20 min. Cook Time   1 hour Serves  8

Ingredients

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 Dried Plums
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


Directions

Purée beans, olives, 1 tablespoon olive oil, dried plums, 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 Dried Plum Board


Nutrition Facts

Calories
242
Total Fat
10.5g
Carbohydrate
16g
Protein
23.7g
Fiber
3.2g

CHICKEN THIGH CUTLETS STUFFED WITH OLIVE-AND-DRIED-PLUM TAPENADE