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Chicken and I Have History: My First Stuffed Chicken Breast (Chef Ethan Imara Omukhango)

CLC Kenya

What other ways do you cook chicken breast?

Last weekend but one, my mum, Muthoni Omukhango and I made ricotta cheese for the first time. We have made it a few times now in the last two weeks, and it is still so much fun. I still think it is amazing how milk can turn into cheese.
 
To go with it, I made spinach-stuffed chicken with baked tomatoes. It was yummy and looked very nice on the plate.
 
Chicken is my favourite dish to make because it was the only meat/protein I could eat for the first five years of my life. So chicken and I are not just friends. We have history.
 
Did you know you can cook chicken in a million ways? Okay, maybe not a million, but there are so many ways. I have boiled it, shallow-fried it, deep-fried it, baked it, grilled it, and now I have made stuffed chicken.
 
This was a fun kitchen adventure with my mum.
 
Find the recipe below.
 
Recipe inspiration: Striped Spatula

Ingredients

▢2 bunches of Spinach (cut twice or thrice)
▢4 Large Eggs
▢4 Large Tomatoes, sliced
▢Table salt and freshly-ground black pepper
▢5 large boneless, skinless chicken breasts (I used with skin)
▢4 tablespoons vegetable oil

How to Make Spinach Stuffed Chicken

Instructions
  1. In a large pan, fry the spinach with oil for three minutes. Then add the four eggs and stir. Cook for another five minutes then turn off the cooker.
  2. Use a sharp knife to make pockets in each chicken breast. Insert the tip of the knife into the thickest part of the side of the breast, about 1/2-inch from the end. Cut about 3/4 of the way into the breast, extending the slit about 1/2- to 1-inch from the tapered end of the breast.
  3. Fill each pocket with a quarter of the filling. Close the breasts and secure with a skewer or toothpicks so they don’t open during cooking.
  4. Season the stuffed chicken breasts with salt, pepper, and (optional): a pinch each of paprika and garlic powder.
  5. Heat oil in a 12-inch skillet over medium-high heat until shimmering. (I use cast iron.) Add the chicken breasts, top side down, and sear for 5 minutes. Flip the breast and continue cooking for 5 minutes.
  6. Remove from the pan, and place in an oiled baking tray. Add the tomato slices, sprikled more salt and black pepper and bake for 30 minutes.
  7. Remove from the oven, and let rest for 5 minutes before serving.
Serve with homemade Ricotta Cheese on a bed of lettuce.
 
 
 

Books by Ethan Imara Omukhango

“Impacting lives with Christian literature”

Too Close For Comfort (2025)
When Ryan’s best friend introduces a game he knows is wrong, he must choose between fitting in and doing what is right. Too Close for Comfort is a thoughtful children’s story about friendship, choices, and learning to listen to God’s voice.

Hey! I Am Chef Ethan (2025)
Join Chef Ethan, an 8-year-old boy with a big love for cooking, faith, and family, on a joyful kitchen adventure. Filled with simple recipes and devotionals, this book shows children how food, fun, and faith can grow beautifully together.

Food in the Bible (2024)
Food in the Bible takes young readers on a delightful journey through Scripture, exploring the foods found in God’s Word and the lessons they teach. It is a nourishing mix of Bible truth, healthy discovery, and spiritual growth.

Cooking with Family (2023)
More than a recipe journal, Cooking with Family is a keepsake for preserving treasured meals, family traditions, and faith-filled moments around the table. With space for recipes and devotionals, it helps families cook, connect, and create lasting memories.

More from Ethan Imara Omukhango

“Impacting lives with Christian literature”

Ethan Omukhango

Ethan Imara Omukhango is a 9-year-old boy in Grade 4 with a big love for cooking and creativity. At home, he is fondly called Chef Etan, a name that suits his cheerful passion for food and experimenting in the kitchen.

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