You are here: Home » Recipes » Sausage-Stuffed Chicken Breasts Sausage-Stuffed Chicken Breasts Recipe by American Profile Yield 4 servings PrintEmail "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." Ingredients 4 boneless, skinless chicken breasts1/2 pound Italian sausage, casings removed1 teaspoon Italian seasoning1 teaspoon garlic powder1/2 teaspoon chili powder1 tablespoon horseradish mustard1 egg, well beaten1/2 cup all-purpose flour1 cup Italian-seasoned breadcrumbs Instructions Pound chicken breasts to 1/4-inch 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 375F. 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 160F. Recipe by Ken Karcher, Hillsboro, Ill.