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South of The Border Chicken Sandwich logo

Makes: 4 servings
Prep Time: 5 min
Cook Time: 12 min

Ingredients:

  • 1/2 cup FRANK'S RedHot® Original Buffalo Wings Sauce
  • 1 1/2 tsp. McCormick® Perfect Pinch® Mexican Seasoning
  • 4 fresh breaded chicken breast cutlets
  • 4 slices Jack cheese
  • 4 kaiser rolls, split in half and toasted
  • 1/2 cup Fiery Guacamole Dip, Serve remaining guacamole on side.

Directions:

MIX Frank's RedHot and MCCORMICK® PERFECT PINCH® MEXICAN SEASONING together until well blended. Set aside.

COOK chicken cutlets according to package directions until golden and brown. Add slice of cheese to each cutlet and place back into oven for 1 minute to melt.

SPREAD 1 tablespoon RedHot seasoning mix on each half of roll.

PLACE chicken cutlets on bottom of rolls. Top each with 2 tablespoons guacamole. Cover with top half of rolls.

Tips:

Tip: Substitute grilled chicken breasts for the breaded cutlets.

1

South of The Border Chicken Sandwich logo

Makes: 4 servings
Prep Time: 5 min
Cook Time: 12 min

Ingredients:

  • 1/2 cup FRANK'S RedHot® Original Buffalo Wings Sauce
  • 1 1/2 tsp. McCormick® Perfect Pinch® Mexican Seasoning
  • 4 fresh breaded chicken breast cutlets
  • 4 slices Jack cheese
  • 4 kaiser rolls, split in half and toasted
  • 1/2 cup Fiery Guacamole Dip, Serve remaining guacamole on side.

Directions:

MIX Frank's RedHot and MCCORMICK® PERFECT PINCH® MEXICAN SEASONING together until well blended. Set aside.

COOK chicken cutlets according to package directions until golden and brown. Add slice of cheese to each cutlet and place back into oven for 1 minute to melt.

SPREAD 1 tablespoon RedHot seasoning mix on each half of roll.

PLACE chicken cutlets on bottom of rolls. Top each with 2 tablespoons guacamole. Cover with top half of rolls.

Tips:

Tip: Substitute grilled chicken breasts for the breaded cutlets.

2

South of The Border Chicken Sandwich logo

Makes: 4 servings
Prep Time: 5 min
Cook Time: 12 min

Ingredients:

  • 1/2 cup FRANK'S RedHot® Original Buffalo Wings Sauce
  • 1 1/2 tsp. McCormick® Perfect Pinch® Mexican Seasoning
  • 4 fresh breaded chicken breast cutlets
  • 4 slices Jack cheese
  • 4 kaiser rolls, split in half and toasted
  • 1/2 cup Fiery Guacamole Dip, Serve remaining guacamole on side.

Directions:

MIX Frank's RedHot and MCCORMICK® PERFECT PINCH® MEXICAN SEASONING together until well blended. Set aside.

COOK chicken cutlets according to package directions until golden and brown. Add slice of cheese to each cutlet and place back into oven for 1 minute to melt.

SPREAD 1 tablespoon RedHot seasoning mix on each half of roll.

PLACE chicken cutlets on bottom of rolls. Top each with 2 tablespoons guacamole. Cover with top half of rolls.

Tips:

Tip: Substitute grilled chicken breasts for the breaded cutlets.

Copyright 2019 The French's Food Company LLC. All Rights Reserved. 3

Copyright 2019 The French's Food Company LLC. All Rights Reserved.

Print Sizes:

large 8.5 x 11"
medium 6 x 4"
small 5 x 3"
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