Ingredients

6 pheasant breasts, deboned (organic chicken can be substituted)

Gruyere Cheese

6 slices of Prosciutto, sliced thin (Italian ham. Good smoked ham can be substituted)

WildCheff Tuscan Blend

Organic unbleached white flour

WildCheff Rosemary Olive Oil

Directions

Place each breast between two sheets of wax paper. Pound breasts with a meat mallet until flat. Remove any undetected shot and feathers.

Coat both sides of breasts with WildCheff Rosemary Olive Oil and then season with desired amount of Tuscan Blend.  Place 1 slice of prosciutto on each breast and then add some sliced or shredded Gruyere cheese. Fold breasts over and pin with toothpicks so it forms a roll. (It is o.k. if ham and cheese are not completely sealed).

Gently roll stuffed pheasant breasts in flour and then place into a large sauté pan that has been coated with olive oil, over medium low heat. Cook approximately 7-10 minutes per side.

Serve with mashed potatoes or wild rice with seasonal veggie.