Quick Chicken And Veggie Casserole

Recipe Ingredients

2 lbs	908g / 32oz	Boneless skinless chicken breasts - cut into 1" chunks
1/3 cup	20g / 0.7oz	All-purpose flour
1/2 teaspoon	2.5ml	Dried sage
3/4 teaspoon	3.8ml	Black pepper - freshly ground
1 teaspoon	5ml	Onion powder
2 tablespoons	30ml	Extra virgin olive oil
2		Green bell peppers - cut in large chunks
2		Red bell peppers - cut in large chunks
1		Zucchini - cut 1/2" thk slices (large)
1/2 cup	118ml	A basic chicken stock - * see note
1 cup	237ml	White wine
2		Limes - juice of
1		Fresh ginger - (2-inches), peeled and grated
6		Mozzarella cheese

Recipe Instructions

* Note: See the "A Basic Chicken Stock" recipe which is included in this collection.

Put the chicken in a bowl.

In a small bowl, mix together the flour, sage, black pepper, and onion powder. Rub the seasonings into the chicken chunks with your hands.

In an ovenproof baking pan or Dutch oven, heat the oil. Add the chicken pieces and brown quickly over medium-high heat. Remove the chicken to a plate.

Add the peppers and zucchini to the pan. Cook, stirring frequently, for 2 to 3 minutes. Remove the pan from the heat and add the chicken, stock, wine, lime juice, and ginger.

Place the mozzarella slices on top. Cover and bake for 30 minutes. Serve immediately. This recipe serves 4.

Source:
MORE CHICKEN BREASTS by Diane Rozas

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