Chili Pheasant

13 ingredients
7 steps

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. 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. 2
    Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ats of cumin, mixing well.
  3. 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. 4
    Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min.
  5. 5
    or until brown.
  6. 6
    Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.
  7. 7
    Spoon over rolls and serve.

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