Sausage-Stuffed Chicken Breasts

  • Yield: 4 servings

"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."


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

Recipe by Ken Karcher, Hillsboro, Ill.