Side Pannel
Chili Pheasent
Ingredients List
- 8 Pheasent breasts [boned]
- 1 1/2 cn (7 oz ea.) green chilies
- [chopped]
- 8 oz Monerey Jack cheese
- [cut into 8 strips]
- 1/4 c Bread crumbs
- 1/4 c Parmesan cheese
- 1 tb Chili powder
- 1/2 ts Salt
- 1/4 ts Cumin
- 10 tb Butter [melted]
- 1 cn (15 oz) tomato sauce
- 1/2 ts Cumin
- 1/3 c 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...
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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