Asiago-Crusted Pheasant Breast Bake by Karen Eagle
This dish may be prepared with boneless, skinless breasts, too. Just bake for 10 or 15 minutes less. Other cheese may be substituted for the Asiago, like Romano, Parmesan, Cheddar, or Monterey jack. Serve this with Creamed Spinach (page 264) and a platter of fresh sliced tomatoes, red onions, and green peppers for color.
Preheat oven to 325°F. Grease a baking dish.
Rinse pheasant breasts well and pat dry. Coat each breast with olive oil, cheese, bread crumbs, and salt and pepper to taste. Place pheasant in baking dish and bake for about 35 to 40 minutes, until golden brown and internal temperature registers 165°F.
Serves 4
4 pheasant breasts, bone in
2 tablespoons olive oil
4 tablespoons Asiago cheese, freshly grated
2 tablespoons toasted bread crumbs
Kosher salt and freshly ground pepper to taste
