Chili Pheasant 8 Pheasant breasts [boned]
1 1/2 cn (7 oz ea.) green chilies [chopped]
8 oz Monerey jack cheese [cut into 8 strips]
1/4 c Bread crumbs
1/4 c Parmesan cheese
1 tb Chili powder
1/2 ts Salt
1/4 ts Cumin
10 tb Butter [melted]
1 cn (15 oz) tomato sauce
1/2 ts Cumin
1/3 c Onion [sliced]
Hot pepper sauce to taste
Flatten pheasant breasts then place 1 tb of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick. Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and Šts of cumin, mixing well. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more. Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min. or until brown. Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through. Spoon over rolls and serve. Chili Pheasant printer friendly version located here. (Just the recipe. Nothing else.)
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