Chicken and Poblano Sandwiches
Prep Time: 45 min ; Start to Finish: 45 min
Makes: 2 servings (2 sandwiches each) A just-baked roll holds
chicken and chiles in a sandwich with sass!
4Pillsbury(r) Oven Baked frozen crusty French dinner rolls (from 12.4-oz
bag)2boneless skinless chicken breasts (about 10 oz)1/4teaspoon
salt1/4teaspoon dried oregano leavesPinch freshly ground
pepper2teaspoons olive oil1small poblano chile, seeded, cut into strips
(about 1 cup strips)1/2small onion, sliced, separated into rings1/3cup
Old El Paso(r) refried beans (from 16-oz can)1small tomato,
sliced4lettuce leaves
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.
High Altitude (3500-6500 ft):No change.
Trade the chicken for a slice of pepper Jack cheese, and you*ll have a
kicked-up veggie sandwich.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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