Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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