Instructions: 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.

Comments: Thanks to Herb Zwieg for this recipe. He recommends serving it with parsley-laced couscous (the Near Eastern equivalent of pasta) on the side.

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