Ever wondered prepare a pheasant or chicken breast without having it dry out to the point of choking you when you eat it? Well I have the answer to your questions in this very simple recipe.
Instructions
1. I prefer filleting my pheasant breasts from the breast bone or using boneless chicken breasts. Start by poking holes with a fork in 4 to 6 breasts. I like a lot of holes, and I'll explain why in a minute. Place the breasts in a square dish of some sort and completely cover with lemmon juice. I like to add lemmon pepper to this as well and let it soak for 1 to 3 hours in your refrigerator. (The holes draw in the lemmon juice and will keep these breasts moist throughout the cooking process, that's why I like a lot of holes)
2. Next take a stick of butter and melt it, add soy sauce to darken the mixture to a very dark chocolate brown. I also add teragon leaves to this, but it is not necessary, I just like the spice. Mix this up good as the soy sauce likes to seperate from the butter.
3. Place the lemmon soaked breasts on a med. heated grill and baste with the soy sauce/butter mix. I like to baste it about 3 times prior to turning. Do keep in mind that the butter will cause flare ups, so be careful as to not burn your breasts. Turn them over and baste again on the oposide side about 3 times. I continue to flip and baste them until all of the mixture is gone. Cook until done all the way through and serve. These will be some of the most moist pheasant or chicken breasts you will ever have! I usually serve with a Uncle Bens Wild Rice, and there are never left overs at my house. My kids and my wife love it! Good Luck.
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