1 cup corn flakes, crushed 2 pheasant breasts
3 tbsp. Peanuts, crushed 1-1/2 tsp. Honey
1 tsp. Grated lemon rind cooking spray
1/2 tsp. Salt 1 large Zip Vac bag
1/2 tsp. Pepper salad greens
Combine corn flakes, peanuts, lemon rind, salt and pepper in slide-loc bag. Flatten each breast with meat mallet until thin. Brush pheasants with honey, shake pheasants in cornflake mixture. Cook pheasants over medium heat until done. Cut into thin strips for layering on top of salad greens.