Chili Pheasant

Yes,..it's just as good as it sounds!

• Ready In: 50 mins
• Serves: 5

Ingredients

• 8  pheasants, breasts boned
• 1 (10 1/2ounce) can green chilies, chopped
• 8  ounces monterey jack cheese, cut into 8 strips
• 1⁄4 cup  breadcrumbs
• 1⁄4 cup parmesan cheese
• 1  tablespoon chili powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cumin
• 10  tablespoons butter, melted
• 1 (15 ounce) can tomato sauce
• 1⁄2 teaspoon cumin
• 1⁄3 cup onion, sliced
•  hot pepper sauce

Directions

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.