Sausage Stuffed Chicken Breasts

4 boneless, skinless chicken breasts

1/2 pound Italian sausage, casing removed

1 tsp Italian seasoning

1 tsp garlic powder

1/2 tsp chili powder

1 tablespoon horseradish mustard

2 eggs, well beaten

1/2 cup all purpose flour

1 cup Italian seasoned breadcrumbs

Pound chicken breasts to 1/4 inch thickness. Wrap tightly in plastic wrap and refrigerate at least 2 hours.and mix with Italian dressing, 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.

Ross each breast in flour; dip in remaining beaten egg; roll in breadcrumbs. Place on broiler pan. Bake 45-50 minutes or until meat thermometer inserted into the center reaches 160 degrees. Serves 4