• 8 pheasants, breasts boned
• 1 (10 1/2 oz.) can green chilies, chopped
• 8 oz. monterey jack cheese, cut in 8 strips
• 1⁄4 C. breadcrumbs
• 1⁄4 C. parmesan cheese
• 1 Tbsp. chili powder
• 1⁄2 tsp. salt
• 1⁄4 tsp. cumin
• 10 Tbsp. butter, melted
• 1 (15 oz.) can tomato sauce
• 1⁄2 tsp. cumin
• 1⁄3 C. onion, sliced
• hot pepper sauce to taste
• Salt & pepper

Flatten pheasant breasts then place 1 Tbsp. of green chilies and 1 strip of jack cheese on each breast; roll to wrap filling. Secure with a toothpick.Combine the bread crumbs, parmesan cheese, chili powder, salt, pepper and half of the tsp. of cumin, mixing well.Dip the breast rolls in butter; coat with crumb mixture. Place in a baking dish, chilling in fridge for 4 hours or more. Drizzle the remaining butter on the breast rolls and bake at 400º for 20 to 30 min. or until brown. Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.

To serve: Spoon sauce over rolls. Add hot sauce if desired.

About The Author

Midwest Hunting & Fishing

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