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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Yes,..it's just as good as it sounds! Ingredients:
8 pheasants, breasts boned |
1 (10 1/2 ounce) can green chilies, chopped |
8 ounces monterey jack cheese, cut into 8 strips |
1/4 cup breadcrumbs |
1/4 cup parmesan cheese |
1 tablespoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon cumin |
10 tablespoons butter, melted |
1 (15 ounce) can tomato sauce |
1/2 teaspoon cumin |
1/3 cup onion, sliced |
hot pepper sauce |
Directions:
1. 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.
2. Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ªts of cumin, mixing well.
3. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.
4. Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min.
5. or until brown.
6. Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.
7. Spoon over rolls and serve.
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