Sausage-Stuffed Chicken Breasts
Submitted by Sue Lowes on Jul 29, 2010

Boneless, skinless chicken breasts stuffed with Italian sausage.

Servings:
4

Complexity:   
Medium

Total Time:
2 hours

Ingredients:
4 boneless, skinless chicken breasts
1/2 pound Italian sausage, casing removed
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 tablespoon horseradish mustard
2 eggs, well beaten
1/2 cup all-purpose flour
1 cup Italian-seasoned breadcrumbs

Directions:
Pound chicken breasts to 1/4 inch thickness. Wrap tightly in plastic wrap and refrigerate at least 2 hours.

Break up sausage and mix with Italian seasoning, garlic powder, chili powder and horseradish mustard. Shape sausage mixture into 4 link shapes. Wrap tightly in plastic wrap and refrigerate at least 2 hours.

Preheat oven to 375 F. Brush one side of each breast with beaten egg. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.

Roll each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place on broiler pan. Bake 45 to 50 minutes or until meat thermometer inserted into the center reaches 160F. Serves 4.