• 8 pheasants, 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 tbs 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.