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Chili Pheasent chili, game 8 pheasent breasts [boned] 1 1/2 can (7 oz ea.) green chilies 1 [chopped] 8 oz monerey jack cheese 1 [cut into 8 strips] 1/4 cup bread crumbs 1/4 cup parmesan cheese 1 tablespoon chili powder 1/2 teaspoon salt 1/4 teaspoon cumin 10 tablespoon butter [melted] 1 can (15 oz) tomato sauce 1/2 teaspoon cumin 1/3 cup onion [sliced] 1 hot pepper sauce to taste 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 400ř 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 Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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