chicken roll with avocado and yogurt sauce

rotolo di pollo

4 servings

• 4 medium (about 7-ounce) boneless, skinless chicken breast halves
• Salt
• Freshly ground black pepper
• ½ cup packed basil leaves
• 1 lemon
• 3 ripe avocados
• ⅓ cup plain whole milk yogurt
• 3 tablespoons whole milk
• Freshly ground white pepper

Cover chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of ½ inch. Season with salt and pepper.

Lay 2 breasts side-by-side in the center of a clean 16 x 18- or 20-inch piece of plastic wrap. Cover breasts with half of the basil leaves. Wrap plastic tightly around breasts and roll up ends, turning tightly until breasts are in a cylindrical shape. Once cylinder is formed, continue to twist ends tightly until well sealed, then wrap in heavy-duty aluminum foil to seal. Repeat with remaining breasts.

Set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped breasts in the water; return to a simmer and poach for 22 minutes. Remove pot from heat and let chicken cool in water for 30 minutes.

Transfer chicken to a plate and let rest for 5 minutes; chill until cold, about 30 minutes (chicken can be prepared up to 2 days ahead and chilled, wrapped. Slice just before serving).

Just before serving, cut peel from half of the lemon, avoiding pith, and thinly slice; cut lemon into 5 wedges. Combine avocado, yogurt, milk and 2 teaspoons lemon juice in a blender and purée until smooth. Season to taste with salt and white pepper. Using a sharp knife or scissors, remove foil and plastic from chicken. Slice chicken into ½-inch-thick slices, arrange on a platter and serve with sauce and lemon wedges.