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Copyright © 2009





Rickey's Chicken and Red Peppers

4 chicken breasts, skin removed

1/2 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon flour

2 tablespoons vegetable oil

1 cup thinly sliced onions

4 bay leaves

1 cup Rickey`s World Famous Louisiana Hot Sauce

17 ounce jar roasted peppers, drained and cut into1 inchpieces (1cup)

4 slices bread toasted and cut in half diagonally

Season both sides of breasts with salt and pepper. Sprinkle with flour.

Heat the oil in a large skillet over medium high heat. Sauté the chicken breasts about 4 minutes on each side or until golden. Add the onions and bay leaves. Cook 2 minutes or until onions are wilted. Add the Rickey`s World Famous Louisiana Hot Sauce and stir to loosen bits on bottom of pan. Cook for 10 minutes stirring often until chicken is cooked.

Transfer the chicken pieces to a serving platter and keep warm in alow oven or cover with foil. Add the roasted peppers to the sauce in the skillet. Cook 1 to 2 minutes or until hot. Remove bay leaves and pour the sauce over the chicken.

Surround with toast wedges.


Quick Pick - 12oz. Rickey's Original Hot Sauce


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