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Chicken and Poblano Sandwiches

(5)
  2 reviews
  • 45 min prep time
  • 45 min total time
  • 11 ingredients
  • 2 servings
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A just-baked roll holds chicken and chiles in a sandwich with sass!

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.
  • 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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
110
% Daily Value
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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