Sausage-Stuffed Chicken Breasts

Sausage-Stuffed Chicken Breasts recipe
“This recipe is derived from an old family recipe for Pheasant Kiev, adjusted for my wife and children who will not eat wild game. Placing the chicken rolls on a broiling pan allows the juices to drain off and keeps the breasts from getting soggy.”

Sausage-Stuffed Chicken Breasts

submitted by reader Ken Karcher of Hillsboro, IL

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

Instructions
1. Pound chicken breasts to 1/4-inch thickness. Wrap tightly in plastic wrap and refrigerate at least 2 hours.
2. 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.
3. Preheat oven to 375F. Brush one side of each breast with beaten egg. Place 1 sausage link on egg glaze. Roll up and secure with toothpick.
4. 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.
Nutritional Information
Nutrition facts per serving: 440 calories, 16g fat, 34g protein, 34g carbohydrates., 2g fiber, 960mg sodium.

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