Chicken and Poblano Sandwiches

(5)
  2 reviews

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

Directions

  1. 1 Heat oven to 425°F. Heat dinner rolls as directed on bag.
  2. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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