Chicken breast with mujdei in a multicooker

Name: Chicken breast with mujdei in a multicooker
Ingredients: 600 g boneless chicken breast; 2 tablespoons oil; 3/4 teaspoon salt; 1 head garlic; 1 teaspoon olive oil; 1/4 teaspoon salt; 3 g fresh basil; 2 tablespoons sour cream

Meat - Chicken breast with mujdei in a multicooker by Florica K. - Recipia

Chicken breast with mujdei, a Romanian garlic sauce, is cooked in a multicooker at 150°C and served with a cold garlic and basil sauce. The slices brown lightly, while the sour cream mujdei stays creamy and cold, more like the sauce served with boiled potatoes than a simple garlic-and-oil mujdei. Prep: 15 minutes. Cook: 20 minutes. Rest: 10 minutes. Total time: 45 minutes. Serves: 3. Approximately 380 kcal and 45 g protein per serving.

Ingredients

600 g boneless chicken breast
2 tablespoons oil
3/4 teaspoon salt

For the mujdei

1 head garlic
1 teaspoon olive oil
1/4 teaspoon salt
3 g fresh basil
2 tablespoons sour cream

Preparation

1. Pat the chicken breast dry with paper towels and cut it into slices. Sprinkle with 3/4 teaspoon salt and drizzle with 2 tablespoons oil. 2. Arrange the slices in the multicooker and cook at 150°C for 20 minutes, until lightly browned and no longer pink in the center. 3. Peel and slice the garlic cloves. Sprinkle with 1/4 teaspoon salt, then crush them with 1 teaspoon olive oil. Chop the basil, add it along with the sour cream and stir. 4. Chill the mujdei for 10 minutes, then serve it alongside the chicken.

Notes

Keep the meat and sauce separately in sealed containers in the fridge for up to 3 days; the mujdei can be made a few hours ahead. Serve with boiled potatoes, which go well with the cold sauce. For a change, replace the basil with 5 g chopped parsley. You can replace the sour cream with 2 tablespoons Greek yogurt, but the sauce will still contain dairy. I choose a chicken breast with an even thickness, not one that’s very thin at one end and thick at the other. Thick slices may need longer than thin ones, so check the center too, not just the browning. Garlic heads vary in size; if yours is large, start with half and add more to taste. The slices brown better in a multicooker if they’re in a single layer, without overlapping.