Chili pheasent
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Pheasent breasts [boned] | |
| 1½ | can | (7 oz ea.) green chilies |
| [chopped] | ||
| 8 | ounces | Monerey Jack cheese |
| [cut into 8 strips] | ||
| ¼ | cup | Bread crumbs |
| ¼ | cup | Parmesan cheese |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cumin |
| 10 | tablespoons | Butter [melted] |
| 1 | can | (15 oz) tomato sauce |
| ½ | teaspoon | Cumin |
| ⅓ | cup | Onion [sliced] |
| Hot pepper sauce to taste | ||
Directions
1) Flatten pheasent breasts with meat mallet to ¬" thickness, 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 ¬ts 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... 3) Drizzle the remaining butter on the breast rolls and bake at 400ø for 20 to 30 min. or `til brown... 4) Combine the tomato sauce and the remaining ingredients in a saucepan and cook `til heated through. Spoon over rolls and serve...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs, Home of KookNet at (315) 786-1120