Chicken Breast Steak with Peach – Czech Kuřecí plátek s broskví

Name: Chicken Breast Steak with Peach – Czech Kuřecí plátek s broskví
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 3 serving
Ingredients: 3 pieces chicken breast steak; 3 slices Semi-hard cheese; 2 canned peaches; 2 Tablespoons butter; 1 teaspoon salt; ½ teaspoon ground black pepper

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Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings
3
Calories
175 kcal
Course
Main Course
Cuisine
Czech

Chicken Breast Steak with Peach – Czech Kuřecí plátek s broskví

Nora Tran

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Today, I have a quick and easy recipe for a Czech-style lunch or dinner: Kuřecí plátek s broskví, or chicken breast with canned peach. This delightful combination will surprise you with its delicious taste!

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Ingredients

Servings

3 pieces chicken breast steak boneless, skinless
3 slices Semi-hard cheese e.g., Gouda, Edam, Monterey Jack or Havarti
2 canned peaches in sweet brine
2 Tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper

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Instructions

Clean and wash 3 pieces chicken breast steak, then pat them dry using kitchen paper towels.
Cover the chicken steak with a piece of plastic wrap and pound it with a meat mallet to about ½ inch thickness. Season the steaks on both sides with 1 teaspoon salt and ½ teaspoon ground black pepper.
Melt 2 Tablespoons butter in a pan over medium heat. Place the prepared chicken steak in the melted butter, increase the heat slightly, and fry the meat on both sides until golden brown on the surface.
In the meantime, prepare 2 canned peaches: depending on their size, halve or quarter them and place them in a home grill or toaster to enhance its flavor.
Remove the pan with the cooked chicken steak from the stove. Place a slice of cheese on top of each steak. Cover with a lid and let the cheese partially melt.
Arrange the chicken steak with melted cheese on a plate, top with a peach, and serve with boiled potatoes. Pour over the juices from the pan that were produced during the cooking of the chicken.

Notes

The basic recipe makes 3 portions.
Turn the meat with tongs; do not pierce it with a fork, as this will cause the juices to run out and make the steak unnecessarily dry.
The fatter the cheese you use, the more it melts, which is not always desirable. The ideal fat content of the cheese should be around 30-35%.
You don't have to grill the peach in advance. Instead, cover the fried chicken steak with sliced peaches, place the cheese on top, and let it melt under the lid.

Nutrition Information

Show Details

Calories 175kcal (9%) Carbohydrates 1g (0%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 46mg (15%) Sodium 1005mg (42%) Potassium 34mg (1%) Fiber 0.1g (0%) Sugar 0.5g (1%) Vitamin A 451IU (9%) Vitamin C 0.1mg (0%) Calcium 213mg (21%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 175 kcal

% Daily Value*

Calories	175kcal	9%
Carbohydrates	1g	0%
Protein	7g	14%
Fat	16g	25%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Trans Fat	0.3g	15%
Cholesterol	46mg	15%
Sodium	1005mg	42%
Potassium	34mg	1%
Fiber	0.1g	0%
Sugar	0.5g	1%
Vitamin A	451IU	9%
Vitamin C	0.1mg	0%
Calcium	213mg	21%
Iron	0.3mg	2%