Chicken and Pepper Sandwiches

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  • 30 min prep time
  • 30 min total time
  • 12 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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