Chicken Breasts with Peach, Brie, and Swiss Cheese is an old-school hit from restaurants in the Czech Republic. Even though it is now less common, I still find this meal really original and fascinating. It may sound unusual to you, but if you try it, you will agree that it tastes great, and you will end up cooking this meal again and again!
Tom Founder
Make sure that the chicken breasts are properly rinsed under cold water and the unwanted parts are removed.
Perform a butterfly cut to open up the chicken breast.
Pound the chicken breasts over plastic film to ¼” thickness using a meat mallet.
Salt and pepper from both sides.
Tom FounderCorrect preparation of meat and fish should be regular step for any cook. Basically, preparation starts with a thorough rinsing followed by the removal of unwanted parts to the portioning of the meat and fish (the exception to these rules would be ground meat). The major focus of this section is to explain the basic methods on already cut portions.
Set oven to preheat at 350°F.
Note:
If chicken breasts are bigger, you may need to work in batches or use two pans).
Briefly sear on one side until a nice sear is reached (about 1 – 2 minutes).
1 slice of cheese
1 slice of brie
1 half of the peach
1 slice of cheese (on top of all of this)
½ cup of juice from peach compote
2 slices of butter
Finish in a preheated oven until the cheese melts and the chicken breasts are fully cooked (about 2 – 3 minutes). *
When cooked, remove chicken breasts from the pan and place aside.
Place the pan with cooking juices on medium-high heat.
1 cup of chicken broth
1 TSP of flour
Whisk (while cooking) until it’s fully incorporated.
Then, cook with occasional whisking until gravy thickens (about 1 – 2 minutes).
Place on a plate and pour gravy over.
Sprinkle with salt and pepper.
Serve with fries, potatoes or your favorite side.
The USDA minimum safe internal temperature is 165°F.
The popular serving temperature is the same as the minimum serving temperature.
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Disclaimer:
All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:
All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.
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