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Chicken and Pepper Sandwiches

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  • 30 min prep time
  • 30 min total time
  • 12 ingredients
  • 4 servings
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Looking for a hearty dinner tonight? Then check out this delicious chicken sandwich recipe - ready in just 30 minutes!

Ingredients

4
boneless, skinless chicken breast halves
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
1
tablespoon oil
1
poblano chile pepper or green bell pepper, seeded, cut into strips
1
medium onion, sliced, separated into rings
3/4
cup refried beans
4
kaiser rolls, split
4
teaspoons margarine or butter
1
medium tomato, sliced
4
leaves lettuce

Steps

  • 1 Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Sprinkle chicken with salt, oregano and pepper.
  • 2 Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 6 to 8 minutes on each side or until lightly browned and juices run clear. Remove from skillet; cover to keep warm.
  • 3 In same skillet, cook chile pepper and onion 5 to 7 minutes or until chile pepper is crisp-tender, stirring occasionally. Meanwhile, in medium saucepan heat refried beans as directed on can.
  • 4 Remove chile pepper mixture from skillet; keep warm. Heat same skillet over medium-high heat. Spread cut sides of rolls with margarine. Place rolls, margarine side down, in hot skillet. Cook 1 to 2 minutes or until golden brown.
  • 5 To assemble sandwiches, place 2 to 3 tablespoons of the refried beans on bottom half of each bun. Top with chicken breast half, pepper mixture, tomato and lettuce; cover with top half of rolls.
  • 1 Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Sprinkle chicken with salt, oregano and pepper.
  • 2 Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 6 to 8 minutes on each side or until lightly browned and juices run clear. Remove from skillet; cover to keep warm.
  • 3 In same skillet, cook chile pepper and onion 5 to 7 minutes or until chile pepper is crisp-tender, stirring occasionally. Meanwhile, in medium saucepan heat refried beans as directed on can.
  • 4 Remove chile pepper mixture from skillet; keep warm. Heat same skillet over medium-high heat. Spread cut sides of rolls with margarine. Place rolls, margarine side down, in hot skillet. Cook 1 to 2 minutes or until golden brown.
  • 5 To assemble sandwiches, place 2 to 3 tablespoons of the refried beans on bottom half of each bun. Top with chicken breast half, pepper mixture, tomato and lettuce; cover with top half of rolls.

Expert Tips

The poblano chile pepper is triangle or heart-shaped, about 2 1/2 to 3 inches across at its widest part and 4 to 5 inches long. It's dark green in color-sometimes almost black-and ranges from mild to hot in flavor. Because of its large shape, it's a good choice for stuffing.

Instead of spooning the chicken mixture into rolls, serve it on a bed of rice pilaf or buttered noodles.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
440
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
3g
15%
Cholesterol
75mg
25%
Sodium
890mg
37%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
20%
Sugars
5g
5%
Protein
36g
36%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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