Raspberry Chicken Tournedos
4 boneless, skinless chicken breasts, filet removed
4 slices bacon
2 cups raspberry marinade (see below)
1/2 cup chicken stock
3/4 cup whipping cream (35%) or cereal cream (10%)
salt and pepper
Cut 4 pieces of string approximately 20 inches each.
Lay one chicken breast flat (smooth side down) on a cutting board.
Fold the breast in half and wrap one slice of bacon around the
outside of the breast. Tie breast and bacon with one piece of string
to make a tournedo. Repeat with remaining breasts. Put tournedos in
a sealable plastic bag.
Mix marinade ingredients and pour half of the marinade over chicken.
close bag and refrigerate for 2 hours. Refrigerate the remaining
marinade for use in the sauce.
Set the barbecue to medium heat.
Remove the tournedos from the bag and put them directly on the grill
(or on a sheet of foil or oiled parchment paper). Throw out the bag.
Grill tournedos, with the lid closed, for about 15 minutes or until
a meat thermometer inserted in the thickest part reads 170F (77C).
Remove from the grill and keep warm.
In a pot, combine the reserved marinade and the chicken stock. Bring
to a boil and cook for about 2 minutes. Stir in cream and cook for
about 2 minutes or until slightly thickened. Season with salt and
pepper.
Serve tournedos with the sauce.
Raspberry Marinade
1 cup vegetable oil
1/2 cup raspberry vinegar
1/2 cup fresh or thawed raspberries, mashed
1 Tbsp each Dijon mustard and chopped fresh thyme
1 tsp sugar
Combine marinade ingredients. Makes 2 cups.
In a pot, combine the reserved marinade and the chicken stock. Bring
to a boil and cook for about 2 minutes. Stir in cream and cook for
about 2 minutes or until slightly thickened. Season with salt and
pepper.
Serve tournedos with the sauce.
Serves 4 |