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Raspberry Chicken Tournedos



  • 4 boneless, skinless chicken breasts, filet removed
  • 4 slices bacon
  • -2 cups Raspberry Marinade
  • 1/2 cup chicken stock
  • 3/4 cup whipping cream (35%) or cereal cream (10%)
  • Salt and pepper

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


  1. Cut four (20-inch) pieces of string.
  2. 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.
  3. Repeat with remaining breasts. Put tournedos in a sealable plastic bag.
  4. Mix Raspberry Marinade ingredients and pour half of the marinade over chicken. close bag and refrigerate for 2 hours.
  5. Refrigerate the remaining marinade for use in the sauce.
  6. Set the grill to medium heat.
  7. 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.
  8. In a pot, combine the reserved marinade and the chicken stock. Bring to a boil and cook for about 2 minutes.
  9. Stir in cream and cook for about 2 minutes or until slightly thickened. Season with salt and pepper.
  10. Serve tournedos with the sauce.