This is a print preview of "Swiss Mushroom Pheasant Breast" recipe.

Swiss Mushroom Pheasant Breast Recipe
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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 4


  • 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.