Pheasant Or Chicken With Creamy Sauce

• 1 c. fine bread or cracker crumbs
• 1/4 c. grated Parmesan cheese
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1 tsp. seasoned salt
• 1/4 tsp. oregano leaves, crumbled
• 1/4 tsp. thyme leaves, crumbled
• dash of pepper
• 4 pheasant or chicken breasts, skinned and boned
• 1/4 c. margarine, melted
• 1 c. mayonnaise or plain yogurt
• 2 tsp. sesame seed (optional)

1. Combine the first 8 ingredients in a shallow dish.
2. Rinse pheasant/chicken breasts and pat dry.
3. Cut each into 6 to 8 pieces. Coat each piece with mayonnaise/yogurt and roll in crumb mixture. Place pheasant/chicken in a 9 x 13-inch pan sprayed with cooking spray.
4. Drizzle margarine on top.
5. Sprinkle with sesame seed. Bake, uncovered, at 375u0b0 for 30 to 40 minutes until tender.
6. Serve with sauce.

bread, parmesan cheese, onion powder, garlic powder, salt, oregano, thyme, pepper, chicken breasts, margarine, mayonnaise, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601491 (may not work)