Sausage-Stuffed Chicken Breasts

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

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.

Nutrition facts per serving: 440 calories, 16g fat, 34g protein, 34g carbohydrates., 2g fiber, 960mg sodium.