Chicken and Poblano Sandwiches

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

  • 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
  • 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.
  • 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.
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