RICKEy`s CHICKEN WITH
PUNGENT SAUCE

4  tablespoons sesame oil

6  cloves minced garlic

4  tablespoons minced fresh ginger

1 + 1/2  cup Rickey`s World FamousLouisiana Hot Sauce 

1  cup pineapple juice

4  skinless boneless chicken breast halves

3  tablespoons vegetable oil

1  cup chopped walnuts

6  pineapple rings, cut into quarters

salt and freshly ground pepper

Heat the sesame oil in a skillet.  Add the garlic and ginger. Sautéfor 30 seconds and add the Rickey`s World Famous Louisiana Hot Sauce andpineapple juice.  Simmer uncovered over a low flame for 5 to 7 minutes.

In a second skillet, heat vegetable oil and add the chicken breast,being careful not to crowd them.  Add salt and pepper to taste andsauté for 1+1/2 minutes on each side, until brown.  Removethe chicken from pan and set aside. 

Strain sauce and return to the skillet.  Place the chicken in thesauce.  Cover and cook over a low flame for five minutes.  Uncoverand add the walnuts and pineapple.  Cook just long enough to heatthrough. 

Remove the chicken to a serving dish and place the pineapple and walnutsaround the chicken. 

MAKES 4 SERVINGS 

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