109. Stuffed Chicken Breast



Stuffed chicken breast is a modern dish that has gained popularity in Kenyan homes and restaurants. It combines tender chicken with flavorful fillings such as vegetables, herbs, and cheese. This version utilizes locally available ingredients to give the dish a distinctly Kenyan touch while remaining easy enough for a family meal or a special occasion.

Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon cooking oil or melted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of half a lemon (optional)

For the stuffing

  • 1 cup fresh spinach, chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup grated cheese (cheddar or mozzarella)
  • 1 tablespoon cooking oil
  • Salt and pepper to taste

Method

  1. Place each chicken breast on a cutting board. Use a sharp knife to slice a pocket into the side of each breast without cutting all the way through. Season the outside with salt, pepper, and lemon juice.
  2. Heat the oil in a pan over medium heat. Add the onion and garlic, cooking until soft. Add spinach, cook for 2 minutes until wilted. Remove from the heat and mix in the grated cheese, season with salt and pepper.
  3. Spoon the stuffing mixture into each chicken breast pocket. Use toothpicks to secure the opening if needed. 
  4. Preheat oven to 180°C (350°F), heat oil in a pan over medium heat. Sear the chicken breasts for 2 to 3 minutes on each side until golden, then transfer them to a baking sheet and bake in the oven for 15 to 20 minutes until fully cooked, or cook the chicken in a covered pan over low heat for 12 to 15 minutes per side until cooked through.



      
   5. Remove toothpicks if used. Serve the stuffed chicken breasts hot with rice, chapati, or a fresh salad     




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