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

Prep Time: 45 min

Ingredients

• 8 - Pillsbury® 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 vsmall 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

Directions

Heat 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.
2. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
3. Repeat with remaining chicken breast.
4. Sprinkle with salt, oregano and pepper.
5. In 10-inch skillet, heat oil over medium-high heat.
6. 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).
7. Remove from skillet, cut each in half; cover to keep warm.
8. In same skillet, cook chile and onion over medium heat 5 to 7 minutes, stirring occasionally, until chile is crisp-tender.
9. Meanwhile, in small microwavable bowl, microwave refried beans uncovered on High about 20 seconds or until hot.
10. With serrated knife, cut each roll in half crosswise.
11. Spread about 1 tablespoon refried beans on bottom half of each roll.
12. Top with chicken piece, 1/4 of pepper mixture, tomato and lettuce; cover with top half of bun.