Layered Chicken Tournedos au Gratin

Layered Chicken Tournedos au Gratin
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time


Add all
  • 1/2

    mid-sized eggplant, sliced in rounds 1/2 in. (1 cm) thick

  • 3 Tbsp.
    (45 mL)

    tomato and basil flavoured oil

  • 1

    garlic clove, chopped

  • 1/4 cup
    (60 mL)

    modene balsamic vinegar

  • salt and ground pepper to taste

  • 4

    frozen chicken tournedos

  • 2 Tbsp.
    (30 mL)

    tomato and basil flavoured oil

  • 2 Tbsp.
    (30 mL)

    fresh basil, chopped

  • 4

    slices of provolone cheese


Preheat barbecue to maximum.

In a bowl, combine eggplant slices, 3 Tbsp. (45 mL) of oil, garlic, vinegar, salt and pepper. Set aside.

Lower heat to medium-high.

Brush tournedos with 2 Tbsp. (30 mL) of flavoured oil and put them on the hot barbecue grill.

Cook 20 to 25 minutes or until meat is well cooked.

10 minutes before cooking ends, place eggplant slices on the barbecue grill and cook until tender.

When all ingredients are cooked, place one or two eggplant slices on each of the tournedos, sprinkle with basil and top each with a slice of cheese.

Turn off the barbecue, wait 1 minute with the cover closed, to melt the cheese.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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