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This is some adjustments I made to another recipe to suit my family's tastes.
Make and share this Deb's Pork and Chicken Cordon Bleu recipe from Food.com.
- With a sharp knife cut the tenderloin lengthwise and stop about 1/2 inch before cutting all the way through.
- Turn the knife to the side and cut each side to within 1/2 inch.
- Place the tenderloin between two pieces of wax paper and flatten with a meat pounder until about 1/4 inch thick.
- Flatten the chicken breast until is is very thin.
- Lay the tenderloin out flat, brush with Dijon mustard, then sprinkle with seasoned salt.
- Place chicken breast on the tenderloin and sprinkle with chicken seasoning.
- Lay the asiago cheese on the chicken breast.
- Pour stuffing into bowl, add broth stir till damp.
- Divide evenly and put onto centre of meat.
- Roll up and tie together tightly.
- Bake at 350 for about one hour.