Chicken and Poblano Sandwiches

Name: Chicken and Poblano Sandwiches
Prep time: 45 min
Total time: 45 min
Yield: 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

5 Ratings

2 Reviews

Prep 45 min
Total 45 min
Ingredients 11
Servings 2

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

By Pillsbury Kitchens

Updated May 21, 2009

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

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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 440

Calories from Fat: 110

Total Fat: 12g; 18%

Saturated Fat: 2g; 11%

Trans Fat: 0g

Cholesterol: 90mg; 30%

Sodium: 880mg; 37%

Potassium: 620mg; 18%

Total Carbohydrate: 43g; 14%

Dietary Fiber: 4g; 19%

Sugars: 6g

Protein: 41g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 50%; 50%

Calcium: 4%; 4%

Iron: 25%; 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;