January main course

Hey all!
I've decided to down tools for 20 minutes before getting into my day's work (what am I saying - I always ease into my day's work for at least 20 minutes!) and record what I made for mains for January's dinner club. We'll get last year's recipes up soon as, but I want to press on with this lest I forget.
The rules have changed a little bit this year. Last year we went from Andy and Aoif's house to Kev and Eimear's house to my house etc etc. But because little ol' me has been single for the duration of dinner club (well, actually with a rather large blip we won't mention but which at no point helped me out making dinner!) we decided to shake it up this year.
So in 2010 we're not automatically pairing partners with partners. It's going to get confusing, but this way we get to hang out with different friends more often and I'll have less of the workload than last year!
So...January dinner club was to take place in Kevin and Eimear's house, with me making the main course and Kev providing dessert. He WILL put up his dessert menu in the next few days (won't you Kev!)

My main course was simple, but tasty I think. My sister cooked it for me a couple of weeks ago. She stole it from her Polish housemate who has an Estonian mother. I think the recipe is Estonian originally. Or maybe just Ingrid's mother's own. Anyway, it doesn't have a name, but here's how to make it.

You'll need
As many chicken fillets as there are people
A packet of Kucharek (Polish seasoning - you'll find it pretty much everywhere these days)
Salt
Pepper
A tin of peaches (yeah, seriously)
Cheese (Edam or Emmental)
Rice

And also (because it's annoying when you start to follow a recipe and realise you don't have the necessary equipment)
A meat tenderiser
A large dish
A frying pan
A saucepan
A strainer

How the magic happens
Tenderise the chicken fillets (it's very satisfying - try save it for when you're feeling frustrated). Put a thin layer of Kucharek seasoning on the bottom of a large dish (large enough to hold all chicken fillets). Add a bit of salt and pepper. Lay the chicken fillets in the dish and cover with another thin layer of Kucharek seasoning. Leave to infuse overnight or for a day. When that's done, cook the chicken fillets in a pan while cooking rice in a saucepan. When the fillets are cooked through take them off the pan, layer peach slices on each fillet and put a slice of cheese on top. Pop in the oven for about five minutes to melt the cheese. Drain the rice and stir in a small bit of the old Kucharek seasoning, and serve - easy!

Pics to follow from Eimear. Anyone with suggestions of what we could name this dish let us know with a comment below :)