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Recipe by: benjamyn
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See below ingredients and instructions of the recipe
8 Pheasent breasts [boned] 1/2 ts Salt
1 1/2 cn (7 oz ea.) green chilies 1/4 ts Cumin
[chopped] 10 tb Butter [melted]
8 oz Monerey Jack cheese 1 cn (15 oz) tomato sauce
[cut into 8 strips] 1/2 ts Cumin
1/4 c Bread crumbs 1/3 c Onion [sliced]
1/4 c Parmesan cheese Hot pepper sauce to taste
1 tb Chili powder
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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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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