Recipe - Chili Pepper Steaks

8 Pheasent breasts [boned]
1 One half cn (7 ounce ea.) green chilies
[chopped]
8 ounce Monerey Jack cheese
[cut into 8 strips]
One fourth cup Bread crumbs
One fourth cup Parmesan cheese
1 tablespoon Chili powder
One half teaspoon Salt
One fourth teaspoon Cumin
10 tablespoon Butter [melted]
1 cn (15 oz) tomato sauce
One half teaspoon Cumin
1/3 cup Onion [ cut or sliced up ]
Hot pepper sauce to taste

1) Flatten pheasent breasts with meat mallet to ¬" thickness, then
place 1 tablespoon 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
Retyped with permission for you by Fred Goslin in Watertown NY on
Cyberealm Bbs, Home of KookNet at (315) 7861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini