1 (4 pound) whole chicken, cut into pieces
4 cups shredded Cheddar cheese
1 medium onion, chopped
1/2 cup cooked chicken breast meat
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried marjoram
1/4 teaspoon salt
2 teaspoons onion powder
1 egg, lightly beaten
1 teaspoon butter flavored extract
1/8 cup packed light brown sugar
1 tablespoon chicken bouillon granules
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
Place chicken pieces in a large resealable plastic bag. Place cheese over chicken pieces in bag; seal bag and shake to coat. Cover tightly with aluminum foil. Place chicken pieces in resealable plastic bag for seal. Place onion/mushrooms in resealable plastic bag. Cover tightly with aluminum foil. Place chicken pieces in resealable plastic bag; seal bag and shake to coat. Place chicken over cheese, onion/mushrooms over chicken, cheese over couscous, couscous over cheese, chicken over couscous, couscous over chicken. Cover tightly with aluminum foil. Place chicken pieces in resealable plastic bag for seal. Cover tightly with aluminum foil. Place knife or metal mallet in shallow dish; gently roll chicken pieces into 1 inch balls. Place chicken pieces on foil-lined baking sheet and brush with melted butter. Place chicken in foil-lined baking sheet. Place chicken pieces over couscous. Cover tightly with foil and refrigerate overnight.
Prepare horseradish and horseradish sauce by whisking together 1/2 cup horseradish with the 1/2 cup of butter margarine in a small bowl. Add the chicken, onion/mushrooms, couscous, couscous over chicken, couscous over couscous, couscous over chicken and cover with aluminum foil.
In a separate small bowl, combine brown sugar, balsamic vinegar, salt, pepper and egg. Mix well and transfer to a separate small bowl.
Place chicken pieces on foil-lined baking sheet, evenly spaced. In a separate small bowl, beat butter and brown sugar mixture slightly until blended. Beat egg into horseradish mixture. Transfer to a separate small bowl.
After serving, spoon over chicken with reserved horseradish mixture and sauce.