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Chili Pheasant

  • 50minutes
  • 2804calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 pheasants , breasts boned

  2. 1 (10 1/2 ounce) can green chilies , chopped

  3. 8 ounces monterey jack cheese , cut into 8 strips

  4. 1/4 cup breadcrumbs

  5. 1/4 cup parmesan cheese

  6. 1 tablespoon chili powder

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon cumin

  9. 10 tablespoons butter , melted

  10. 1 (15 ounce) can tomato sauce

  11. 1/2 teaspoon cumin

  12. 1/3 cup onion , sliced

  13. hot pepper sauce

Instructions Jump to Ingredients ↑

  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. Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ªts of cumin, mixing well.

  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. Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min.

  5. or until brown.

  6. Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.

  7. Spoon over rolls and serve.

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