Recipe: Chicken and Pepper Sandwiches (using chicken breast)

CHICKEN AND PEPPER SANDWICHES

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 tablespoon oil
1 poblano chile pepper or medium green bell pepper, cut into strips
1 medium onion, sliced, separated into rings
3/4 cup refried beans
4 Kaiser rolls, split
4 teaspoons butter or margarine
1 medium tomato, sliced
4 leaves lettuce

Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with a flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. Sprinkle chicken with salt, oregano, and pepper.

Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 6 to 8 minutes on each side, or until lightly browned and juices run clear. Remove from skillet; cover to keep warm.

In same skillet, cook chile pepper and onion 5 to 7 minutes, or until chile pepper is crisp-tender, stirring occasionally.

Meanwhile, in medium saucepan, heat refried beans as directed on can.

Remove chile pepper mixture from skillet; keep warm. Heat same skillet over medium-high heat. Spread cut sides of rolls with butter. Place rolls, butter side down, in hot skillet. Cook 1 to 2 minutes, or until golden brown.

To assemble sandwiches, place 2 to 3 tablespoons of the refried beans on bottom half of each bun. Top with chicken breast half, pepper mixture, tomato, and lettuce; cover with top half of rolls.

Makes 4 Sandwiches
Source: Pillsbury Best Chicken Cookbook