Recipe Summary test

serves 4 (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • Remove 1 chile from can; reserve remaining chiles and sauce for another use. Remove and discard chile stem and seeds; finely chop chile. Combine chile, mayonnaise, and water in a small bowl. Spread about 1 tablespoon chile mixture evenly over top half of rolls.

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle each evenly with salt and pepper.

  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 3 minutes per side or until done. Remove chicken from pan; top each with a slice of cheese. Arrange coleslaw mix over bottom half of rolls; top with chicken and remaining half. Serve immediately. Serving size: 1 sandwich.

Nutrition Facts

476 calories; calories from fat 29%; fat 15.1g; saturated fat 5.5g; mono fat 2.5g; poly fat 1.1g; protein 37g; carbohydrates 45.8g; fiber 3.2g; cholesterol 87mg; iron 3.8mg; sodium 926mg; calcium 225mg.