3/4 cup whipping cream (35%) or cereal cream (10%)
Salt and pepper
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
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.