• Swiss Mushroom Pheasant Breast

    1 vote
    Swiss Mushroom Pheasant Breast
    Prep: 15 min Cook: 15 min Servings: 4
    by Robyn Savoie
    381 recipes
    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.


    • 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


    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.

    Similar Recipes

    Leave a review or comment