1/2 cup butter
1 tablespoon all-purpose flour
4 medium skinless, boneless chicken breast halves, cut into 1/2 inch cubes
1 lemon, juiced
10 slices Italian sausage, cut in 1/2 inch pieces
1/4 slice pepper
3 tablespoons Worcestershire sauce
1 cup shredded mozzarella cheese
Preheat oven to 450 degrees F (220 degrees C).
Place chicken cubes in a large, deep skillet. Cook over medium heat until no longer pink and juices run clear. Remove chicken cubes from skillet; cool slightly. Place in a medium bowl, mash to crumble the chicken for about 10 minutes.
Mix butter and flour in a small bowl. Dredge chicken cubes in butter mixture, then place on a shallow baking sheet. Brush with egg yolk mixture. Boil chicken for 10 minutes, turning once.
Place chicken cubes in a large resealable plastic bag; seal bag, and squeeze skin and juices from outside to inside chicken. Seal plastic bag with a toothpick. Melt 1/2 cup butter or margarine in a bowl, beat remaining 1/2 cup butter into flour mixture; pour inside resealable plastic bag. Cover egg yolk mixture with Worcestershire sauce, and place over chicken. Seal plastic bag with toothpick. Pour chicken mixture over chicken. Chill overnight before serving.