RICKEy`s CHICKEN & 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`sWorld 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 withflour.

Heat the oil in a large skillet over medium high heat.  Sautéthe chicken breasts about 4 minutes on each side or until golden. Add the onions and bay leaves.  Cook 2 minutes or until onions arewilted.  Add the Rickey`s World Famous Louisiana Hot Sauce and stirto loosen bits on bottom of pan.  Cook for 10 minutes stirring oftenuntil 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 saucein the skillet.   Cook 1 to 2 minutes or until hot.  Removebay leaves and  pour the sauce over the chicken.

Surround with toast wedges. 

                               MAKES 4 SERVINGS

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