The Lake Lyle  Breast Roll Page

This page is to show ya all just how to make one of the best tasting things you will ever swoller, BREAST ROLLS.  This recipe came from our good neighbor, Debbie, and is originally designed for pheasant breasts but I grew so fond of it that I often stop and get chackun breasts and use them.  The photos on this page use skinless chicken breasts cuz I already swallowed about all my pheasants.

Step 01 - Start with a cutting board, a good meat hammer, 6 breasts, couple Philladelphia cream cheese, 3/4 chopped onion, garlic salt or powder and a few peppers( optional ).

Step 02 - Lay a breast down and put the hammer to it.  Flatten to about 1/4 to 1/3 inch thick.

Step 03 - Sprinkle some garlic salt or powder on the meat and work it in as you flatten the breast.

Step 04 - Spread a layer of cream cheese over it.  To soften the cheese, I place it in the microware for about 30 sec

Step 05 - Next, cover with chopped onion.

Step 06 - I place a pepper slice at one end and begin to roll the breast. Sometimes ya might have to fix these fer sissies that don't care fer peppers, so the pepper is optional.

Step 07 - After ya get em all rolled up ( as in top of this photo ) place a stick of butter in a dippen bowl and melt her down

Step 08 - In another bowl, crush up an good pile of wheat chex.

Step 09 - Doing one breast at a time, give it a butter bath.....

Step 10 - ...Followed by a chex coating..

Step 11 - And finally to the baking dish.

Step 07 - They are ready for the oven!  Bake at 350 for about 45 minutes and you'll know what I'm talkin about!

  Just eat  it