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| 8 | Pheasent breasts [boned] |
| 1 1/2 Dose | (7 oz ea.) green chilies |
| | [chopped] |
| 8 x ca. 30 g | Monerey Jack cheese |
| | [cut into 8 strips] |
| 1/4 Tasse | bread crumbs |
| 1/4 Tasse | parmesan |
| 1 Esslöffel | chilli powder |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | cumin |
| 10 Esslöffel | Butter melted |
| 1 Dose | (15 oz) tomato sauce |
| 1/2 Teelöffel | cumin |
| 1/3 Tasse | Onion sliced |
| | Hot pepper sauce to taste |
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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...
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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