Chili Pheasent Recipe

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Chili Pheasent Recipe

 

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Chili Pheasent

 

Ingredients

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 tbsp chili powder
1/2 tsp salt
1/4 tsp cumin
10 tbsp butter [melted]
1 can (15 oz) tomato sauce
1/2 tsp cumin
1/3 cup onion [sliced]
1 hot pepper sauce to taste



 

Preparation

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

 

 

Servings: 10

 

 

 

 


 

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