Pheasant Cordon Bleu

Pheasant Cordon Bleu

6-8 Pheasant breasts.

three large eggs

One package of Italian season bread crumbs.

Sliced prosciutto. a full slice for each
breast

Sliced Swiss cheese. A full slice for each breast

8 ounces of wine

Cutting board

Toothpicks

Two small to med size bowls

At least a two inch deep glass baking dish.

Pound out the breasts on the cutting board. Enough to lay out one slice of prosciutto and one slice of Swiss cheese on each breast.
Roll the breasts up tight with prosciutto and Swiss inside and skewer with a toothpick to keep it together.

Beat the eggs in one of the bowls and pour out some seasoned bread crumbs in the other.

Dip each rolled breast in the bowl of egg then roll in the bread crumbs and lay in the pan.

Once all breasts are laid out in the pan, poor in your wine. You want to have at least 1/4 inch of wine on the bottom of the pan.

Preheat your oven too 375. When at temp bake for 20 minutes then pull out and baste and put a pat of butter on top of each breast and bake another 15 minutes. Pull out and let cool and serve.

Best served with brown rice or mashed potatoes and your favorite veggies.