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    Home » Main Dishes

    Chicken Breast Steak with Peach

    Published: May 31, 2021 · Modified: Jan 2, 2022 by Petra Kupská

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    Today I have a tip for a simple, quickly cooked lunch or dinner in Czech style! Kuřecí plátek s broskví, aka chicken breast with canned peach. A great combination that will surprise you with its taste!

    kuřecí plátek s broskví czech
    Table of Contents hide
    What is Kuřecí plátek s broskví
    Ingredients
    Instructions
    Serving
    Cook's Tips
    Chicken Breast Steak with Peach – Czech Kuřecí plátek s broskví

    What is Kuřecí plátek s broskví

    This recipe was extremely popular in former Czechoslovakia in the second half of the 20th century. You could find this dish on the menu in every restaurant back then.

    It features a chicken breast steak sautéed in butter, covered with a slice of semi-melted cheese, and topped with a half of sweet canned peach. Boiled potatoes, brambory na loupačku, or French fries are usually served as a side dish.

    MY TIP: Try out the Czech chicken paprikash – kuře na paprice

    Ingredients

    kuřecí plátek s broskví czech, ingredients
    • Chicken breast; boneless, skinless
    • Sliced semi-hard cheese; e.g., Gouda, Edam. Monterey Jack or Havarti, if you are based in the US. You will need one slice of cheese per chicken steak.
    • Sweet canned peach; about ½ peach per steak. To enhance the flavor of the peach, I pre-grilled it in a small home grill/toaster.
    • Salt and pepper; to flavor the chicken breast
    • Butter; to fry the chicken breast

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    As a side dish, boiled potatoes drizzled with melted butter and garnished with greens are suitable.

    Instructions

    STEP 1: Clean, wash, and dry the chicken breast steak, using, for example, kitchen paper towels.

    STEP 2: Place the chicken steak between two pieces of plastic wrap and pound it with a meat mallet to about ½ inch thickness.

    STEP 3: Salt and pepper the meat on both sides.

    STEP 4: Melt the 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 on the surface.

    frying chicken breast steak

    STEP 5: In the meantime, prepare the peach: depending on its size, halve or quarter it and place it in a home grill/toaster to bring out its flavor.

    STEP 6: Remove the pan with the finished chicken steak from the stove. Place a slice of cheese on top of each steak. Cover with a lid and let the cheese half melt.

    chicken breast steak fried, topped with sliced cheese

    Serving

    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 bottom of the pan that was produced during the cooking of the chicken.

    czech kuřecí plátek s broskví, served with boiled potatoes and cherry tomatoes

    Cook's Tips

    • Turn the meat with tongs, do not pierce it with a fork; otherwise, the juices will run out, and the steak will be incredibly dry.
    • The fatter the cheese you use, the more it melts, which is not always what we want. The ideal fat content of cheese should be around 30-35%.
    • You don't have to grill the peach in advance. In that case, cover the fried chicken steak with sliced peaches, put the cheese on top, and let it melt under the lid.

    More Czech dishes:

    • Pečený vepřový bůček – slow roasted pork belly
    • Czech potato salad – bramborový salát
    • Cevapcici sausages – made with ground meat

    Recipe card

    kuřecí plátek s broskví czech recipe

    Chicken Breast Steak with Peach – Czech Kuřecí plátek s broskví

    Today I have a tip for a simple, quickly cooked lunch or dinner in Czech style! Kuřecí plátek s broskví, aka chicken breast with canned peach. A great combination that will surprise you with its taste!
    Print Pin
    Prep Time: 10 minutes
    Cook Time: 17 minutes
    Total Time: 27 minutes
    Servings: 3
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Main Course
    Cuisine: Czech
    Keyword: chicken recipes, Quick Dinner

    Ingredients

    • 3 pcs chicken breast steak
    • 3 slices semi-hard cheese e.g., Gouda, Edam, Monterey Jack or Havarti
    • 2 pcs peach sweet canned
    • 2 Tbsp butter
    • 1 tsp salt
    • ½ tsp black pepper ground

    Instructions

    • Clean, wash, and dry the chicken breast steak, for example using kitchen paper towels.
    • Place the chicken steak between two pieces of plastic wrap and pound it with a meat mallet to about ½ inch thickness.
    • Salt and pepper the meat on both sides.
    • Melt the 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 on the surface.
    • In the meantime, prepare the peach: depending on its size, halve or quarter it and place it in a home grill/toaster to bring out its flavor.
    • Remove the pan with the finished chicken steak from the stove. Place a slice of cheese on top of each steak. Cover with a lid and let the cheese half 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 bottom of the pan that was produced during the cooking of the chicken.

    Notes

    1. Makes 3 yields.
    2. Turn the meat with tongs, do not pierce it with a fork; otherwise, the juices will run out, and the steak will be unnecessarily dry.
    3. The fatter the cheese you use, the more it melts, which is not always what we want. The ideal fat content of cheese should be around 30-35 %.
    4. You don't have to grill the peach in advance. In that case, cover the fried chicken steak with sliced peaches, put the cheese on top, and let it melt under the lid.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    More Czech Main Dishes

    • Pork Liver with Gravy (Onion and Bacon Included)
    • Mushroom Bread Pudding (Czech Hubník)
    • Ham, Sauerkraut and Potato Dumplings (Czech Strapacky)
    • Crispy Pork Knuckle (Czech Veprove Koleno)

    Reader Interactions

    Comments

    1. Lukas

      January 01, 2022 at 11:47 am

      This shouldn't be presented as an example of any cuisine, the Czech one especially. It was a fail of 90's when everybody wanted to run a restaurant and this nightmare made it to the public from a hell kitchen of one of them.

      Reply
      • Petra Kupská

        January 03, 2022 at 10:48 am

        Let me disagree. This recipe is part of the Czech cuisine of the 80s and 90s; you write it yourself. It is a mirror of the gastronomy of the time, and it is not true that chicken steak with peach does not taste good. For me, it means the flavor of my childhood, when we had restaurant visits as a reward. We didn't have much money to visit a restaurant that often. Further, readers of this site also ask me for recipes from that period. Keep your eyes peeled; you could easily find a recipe for "Katův šleh" here! 😉

        Reply
      • Katka

        January 15, 2022 at 9:31 am

        I love this meal, I'm a thirty something woman living whole my life in Czechia and have nothing against this dish. I like the taste. I'm not a snob criticizing anything just because I want to be cool.

        Reply
        • Petra Kupská

          January 16, 2022 at 2:06 pm

          Thank you for your words, Katka! 🙂

          Reply
    2. Blanka

      January 14, 2022 at 8:38 am

      Čekala jsem, že u tohoto receptu najdu odsuzující komentář nějakého Čecha :-). Souhlasím s Petrou. Kombinace masa se sladkou chutí je běžná (děláme švestkovou nebo šípkovou omáčku, polovinu ostatních omáček doslazujeme a na svíčkovou dáváme sladké brusinky). A sýr se sype taky na kdeco. Jídlo se udrží, pokud chutná a plátek s broskví prostě jede :-).

      Reply
      • Petra Kupská

        January 14, 2022 at 9:32 am

        Thank you, Blanka, for your supporting words! 🙂 We like chicken steaks with peach and I make this recipe now and again. It's better than a slice of the chicken breast sautéed alone.

        Reply

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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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