Chicken Thigh Cutlets Stuffed with Olive and California Prunes Tapenade

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

Makes: 8Prep Time: 20 minutesCook Time: 1 hour


  • 2 x 425g 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 340g cans fire-roasted diced tomatoes
  • ½ teaspoon grated orange peel
  • 2 x 450g packages chicken thigh cutlets
  • Crushed red pepper, to taste
  • Italian seasoning, to taste
  • Salt, to taste
  • Pepper, to taste


  1. Purée beans, olives, 1 tablespoon olive oil, California Prunes, tomatoes, orange peel, salt and pepper.
  2. Pound chicken thigh cutlets; flatten to ¼ inch.
  3. Spread tapenade mixture over the chicken thighs. Roll and secure with a toothpick. Repeat with remaining chicken pieces.
  4. Arrange in a pan and drizzle remaining with 1 tablespoon olive oil, crushed red pepper and Italian seasoning.
  5. Cover pan with foil and bake at 175°C for 1 hour or until done. Remove foil and broil to brown the top.
  6. Serve whole, or cut each chicken thigh into 3 pieces and arrange on a plate.




Leslie Bonci MPH RD CSSD LDN