Sausage-Stuffed Chicken Breasts

(shown here served with snow peas and couscous)

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 T horseradish mustard
2 eggs, well beaten
1/2 c all-purpose flour
1 c Italian-seasoned breadcrumbs

Pound chicken breasts to 1/4 inch thickness. Sprinkle
lightly with salt and black pepper (optional). 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°. 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 160°.

Serves 4.