Ingredients:
8 Pheasent breasts, boned
1 1/2 Can(s) (7 oz) green chilies,chopped
8 Ounce(s) Monerey Jack cheese, cut
1/4 Cup(s) Bread crumbs
1/4 Cup(s) Parmesan cheese
1 Tablespoon(s) Chili powder
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Cumin
10 Tablespoon(s) Butter, melted
1 Can(s) (15 oz) tomato sauce
1/3 Cup(s) Onion, sliced |
Directions: 1) Flatten pheasent breasts with meat mallet to 1/4 " 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.
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