Sausage-Stuffed Chicken Breasts
By crisscut
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 lb. Italian sausage, casing removed
- 1 tsp. Italian seasoning
- 1 tsp. garlic powder
- 1/2 tsp. chili powder
- 1 tbsp. horseradish mustard
- 2 eggs, well beaten
- 1/2 cup all-purpose flour
- 1 cup Itaian-seasoned breadcrumbs
Details
Servings 4
Preparation time 20mins
Cooking time 70mins
Preparation
Step 1
Pound chicken breasts to 1/4" 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 degrees. 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 therometer inserted into the center reaches 160 degrees.
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