Deb's Pork and Chicken Cordon Bleu – a delicious recipe with pork tenderloin, chicken thighs, asiago cheese, salt, thyme, mustard. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
921
kcal
Calories
62
g
Fat
2
g
Carbs
85
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pork tenderloin, 4 chicken thighs, 4 slices asiago cheese, seasoning salt, and more.
Yes, Deb's Pork and Chicken Cordon Bleu falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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