Chicken Thigh Cutlets Stuffed with Olive and California Prunes Tapenade

Ingredients

• 2 x 425g cans white beans, drained and rinsed
• 1½ cups mixed olives, such as Sicilian and Kalamata, diced
• 2 tablespoons 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