| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cyberealm, Wild game |
10 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 400° 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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