Chili pheasent

1. 1) flatten pheasent breasts with meat mallet to ¼" thickness, then place 1 tb of green chilies and 1 strip of `jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick.
2. 2) combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ¼ts of cumin, mixing well.
3. Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.
4. 3) drizzle the remaining butter on the breast rolls and bake at 400¦ for 20 to 30 min. or `til brown.
5. 4) combine the tomato sauce and the remaining ingredients in a saucepan and cook `til heated through.
6. Spoon over rolls and serve.