Directions:
- If you have a butcher, ask him to T-bone the tenderloin, otherwise: 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 Swiss cheese on the chicken breast.
- Roll up and tie or skewer to hold together.
- Dip the rolled tenderloin in flour, then dip in eggs, then roll in bread crumbs.
- Bake at 350-375°F for one hour or until done.
- Slice into 1-inch slices and serve.
- Good with asparagus and candied sweet potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.82 Kcal (594 kJ) | ||
| Calories from fat | 46.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 8% | |
|---|---|---|---|
| Cholesterol | 105.8mg | 35% | |
| Sodium | 157.8mg | 7% | |
| Potassium | 355.63mg | 8% | |
| Total Carbs | 0.46g | 0% | |
| Sugars | 0.07g | 0% | |
| Protein | 22.48g | 45% | |
| Iron | 0.9mg | 5% | |
| Calcium | 65.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 128.2 Kcal (537 kJ) | ||
| Calories from fat | 42.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 8% | |
|---|---|---|---|
| Cholesterol | 95.64mg | 35% | |
| Sodium | 142.65mg | 7% | |
| Potassium | 321.47mg | 8% | |
| Total Carbs | 0.42g | 0% | |
| Sugars | 0.06g | 0% | |
| Protein | 20.32g | 45% | |
| Iron | 0.8mg | 5% | |
| Calcium | 59.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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