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Deb's Pork and Chicken Cordon Bleu

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“This is some adjustments I made to another recipe to suit my family's tastes.”
READY IN:
1hr 30mins
SERVES:
6
YIELD:
2 ROASTS
UNITS:
US

Ingredients Nutrition

Directions

  1. With a sharp knife cut the tenderloin lengthwise and stop about 1/2 inch before cutting all the way through.
  2. Turn the knife to the side and cut each side to within 1/2 inch.
  3. Place the tenderloin between two pieces of wax paper and flatten with a meat pounder until about 1/4 inch thick.
  4. Flatten the chicken breast until is is very thin.
  5. Lay the tenderloin out flat, brush with Dijon mustard, then sprinkle with seasoned salt.
  6. Place chicken breast on the tenderloin and sprinkle with chicken seasoning.
  7. Lay the asiago cheese on the chicken breast.
  8. Pour stuffing into bowl, add broth stir till damp.
  9. Divide evenly and put onto centre of meat.
  10. Roll up and tie together tightly.
  11. Bake at 350 for about one hour.

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