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 four (20-inch) pieces of string.

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 Raspberry 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 grill 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 170 degrees F (77 degrees C). 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 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme
1 teaspoon sugar

Combine marinade ingredients. Makes 2 cups.