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Chicken - Poblano Sandwich

Makes 4 servings (2 sandwiches each)Chicken - Poblano Sandwich

Prep Time: 45 min


  • 8 - Oven Baked frozen crusty French dinner rolls (from 12.4-oz bag)

  • 4 - boneless skinless chicken breasts (about 10 oz)

  • 1/2 - teaspoon salt

  • 1/2 - teaspoon dried oregano leaves

  • 1/4 - teaspoon freshly ground pepper

  • 1/4 - cup olive oil

  • 2 - small poblano chile, seeded, cut into strips (about 1 cup strips)

  • 1 - small onion, sliced, separated into rings

  • 2/3 - cup refried beans (from 16-oz can)

  • 2 - small tomato, sliced

  • 8 - lettuce leaves


Preheat oven to 425 F.  Heat dinner rolls as directed on bag.

  1. 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.

  2. 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.  In same skillet, cook chile and onion over medium heat 5 to 7 minutes, stirring occasionally, until chile is crisp-tender. 

  3. Meanwhile, in small microwavable bowl, microwave refried beans uncovered on High about 20 seconds or until hot.  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.

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