Sausage- Stuffed Chicken Breasts
- 4 boneless, skinless chicken breast halves
- 1⁄4 pound Italian sausage, casings removed
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1⁄2 teaspoon chili powder
- 1 tablespoon horse radish mustard
- 1 egg, well beaten
- 3⁄4 cup all- purpose fl our
- 11⁄2 cups Italian seasoned bread crumbs
Instructions:
Placing the chicken rolls on a broiling pan allows the juices to drain off and keeps the breasts from getting soggy.
- Pound the chicken breasts to 1⁄4- inch thickness. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
- Break up the sausage and place in a bowl. Add the Italian seasoning, garlic powder, chili powder, and horse radish mustard; mix well. Shape the sausage mixture into 4 links. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 375°F. Brush one side of each chicken breast with the beaten egg. Place 1 sausage link on that side. Roll up and secure with a wooden pick.
- Roll each breast in flour; dip in the remaining beaten egg; roll in bread crumbs.
- Place the chicken on a broiler pan. Bake for 45 to 50 minutes until a meat thermometer inserted into the center reads 160°F.