(submitted by kevinlowell)

 

8 pheasant breasts, boned

1 (10 1/2 ounce) 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 onions, sliced

hot pepper sauce

 

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. Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and 1/2 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. Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min. or until brown. Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through. Spoon over rolls and serve.