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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%
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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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