Prep Time: 5 mins
Cook Time: 15 mins
You will need: 3 pheasant breasts, quartered Large bag chilli tortillas 1 egg Flour Cayenne pepper seasoning 2 green chillies, sliced Chilli salt Peri Peri sauce
Preheat fan assisted oven to 180c.
Blitz the tortilla crisps in a blender or smash them in a freezer bag with a rolling pin.
Slice the breasts then coat them in flour, seasoned with cayenne pepper, dip them in egg then cover in crisp crumbs.
Place on a baking tray then cook for 15 mins.
Remove from oven and smother in Peri Peri sauce, topped with green chillies.