Debs Pork and Chicken Cordon Bleu - pork tenderloin

Method

• 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.