We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Chicken and Poblano Sandwiches

A just-baked roll holds chicken and chiles in a sandwich with sass!

(5)
(2)
Save and Share
  • prep time 45 min
  • total time 45 min
  • ingredients 11
  • servings 2
 

Ingredients

4
frozen crusty French or crusty wheat dinner rolls (from 12.4-oz bag)
2
boneless skinless chicken breasts (about 10 oz)
1/4
teaspoon salt
1/4
teaspoon dried oregano leaves
Pinch freshly ground pepper
2
teaspoons olive oil
1
small poblano chile, seeded, cut into strips (about 1 cup strips)
1/2
small onion, sliced, separated into rings
1/3
cup Old El Paso® refried beans (from 16-oz can)
1
small tomato, sliced
4
lettuce leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Heat dinner rolls as directed on bag.
  • 2 Place 1 chicken breast, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken breast. Sprinkle with salt, oregano and pepper.
  • 3 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet, cut each in half; cover to keep warm.
  • 4 In same skillet, cook chile and onion over medium heat 5 to 7 minutes, stirring occasionally, until chile is crisp-tender. Meanwhile, in small microwavable bowl, microwave refried beans uncovered on High about 20 seconds or until hot.
  • 5 With serrated knife, cut each roll in half crosswise. Spread about 1 tablespoon refried beans on bottom half of each roll. Top with chicken piece, 1/4 of pepper mixture, tomato and lettuce; cover with top half of bun.
  • 1 Heat oven to 425°F. Heat dinner rolls as directed on bag.
  • 2 Place 1 chicken breast, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken breast. Sprinkle with salt, oregano and pepper.
  • 3 In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet, cut each in half; cover to keep warm.
  • 4 In same skillet, cook chile and onion over medium heat 5 to 7 minutes, stirring occasionally, until chile is crisp-tender. Meanwhile, in small microwavable bowl, microwave refried beans uncovered on High about 20 seconds or until hot.
  • 5 With serrated knife, cut each roll in half crosswise. Spread about 1 tablespoon refried beans on bottom half of each roll. Top with chicken piece, 1/4 of pepper mixture, tomato and lettuce; cover with top half of bun.

EXPERT TIPS

toggle

Expert Tips

Trade the chicken for a slice of pepper Jack cheese, and you'll have a kicked-up veggie sandwich.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
880mg
880%;
Total Carbohydrate
43g
43%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
41g
41%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
50%;
Calcium
4%;
Iron
25%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.