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Receta Swiss Mushroom Pheasant Breast
by Robyn Savoie

Swiss Mushroom Pheasant Breast

This entree is easy to prepare but looks and tastes special enough for company and special-occasion suppers. Everyone enjoys the golden pheasant breasts topped with ham, melted Swiss cheese and fresh mushrooms.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 Lb. Boneless Skinless Pheasant Breast Halves
  • 1 Large Egg
  • 1 Cup Crushed Butter-Flavored Crackers (About 25)
  • 3/4 Tsp. Salt
  • 1/2 Lb. Fresh Mushrooms, Sliced
  • 2 Tbsp. Butter, Divided
  • 4 Thin Slices Deli Ham
  • 4 Thin Slices Swiss Cheese

Direcciones

  1. Flatten pheasant to 1/4-in. thickness. In a shallow bowl, lightly beat the egg. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then roll in crumbs; set aside.
  2. In a large ovenproof skillet, sauté mushrooms in 1 tablespoon butter until golden brown; remove and set aside. In the same skillet, cook pheasant over medium heat in remaining butter for 3-4 minutes on each side or until no longer pink.
  3. Top each pheasant breast half with a ham slice, mushrooms and a cheese slice. Broil 4 - 6 in. from the heat for 1 - 2 minutes or until cheese is melted.
  4. Tip: This recipe is great when you use pork chops or chicken breasts in place of the pheasant.