Easy Southwestern Chicken Bake

Lately I've been trying to come up with new ways to use our rubs. My wife and son loved the one I tried tonight and wanted me to write it up.

(For a vegetarian version scroll down.)

Even though this dish is chicken, I actually used the Beef Rub.  Why?  Because of the spices in it vs. the spices in the Pork and Poultry Rub. When barbecuing, the chili powder and cumin in the beef rub really complement the beef itself - but it also works well on chicken if you're looking for a southwestern flavor.

This is actually one of the simpler recipes that I've posted and it's pretty versatile. Like mushrooms? Put 'em in. Don't like them? Leave 'em out. Onions? Same thing.

I use white wine because I like the flavor it gives.  If you don't like it, don't have any around or just want to try something different, use a different kind of wine or leave the wine out altogether and throw some chicken (or vegetable) stock in instead.

There's also a vegetarian version (scroll down) that I made for my wife as well.  You basically make it the same way. I made a pan of each at the same time this evening.

If you try this, please let me know what you think in the comments!

Ingredients CHICKEN VERSION

• 2 large boneless chicken breasts cut in half (or the leg and thigh equivalent - about 6 to 8 pieces depending upon size)
• 1 tbsp Mac Brother Beef Rub (or Really Frickin' Hot Beef Rub, depending upon taste) Use more or less to taste
• 1 1/2 cups white wine
• 2 tbsp olive oil
• 2 tbsp butter
• Juice from 1 lime
• 1 28 oz can diced tomatoes (I use the ones with garlic and basil but any will do - and if you don't have diced, then stewed, etc. will work just as well)
• 1/2 onion, diced (optional)
• 2 cloves garlic, minced (optional)
• 8 oz package sliced mushrooms (optional)

Directions CHICKEN VERSION

1. Preheat the oven to 350
2. Sprinkle the chicken with the beef rub

   

   Sprinkle chicken with the beef rub

3. Put the butter and olive oil in a heavy bottomed pan and turn on medium heat
4. Brown the chicken on all sides in the butter/olive oil mixture

   

   Brown chicken on both sides

5. Put the browned chicken in a casserole dish

   

   Place browned chicken in an oven-safe dish

6. If you're using onions, mushrooms or garlic, place them in the pan and sauté until just done

   

   Sauté the onions, garlic and mushrooms in the remaining oil and butter

7. Pour the wine into the pan where you cooked the chicken; add the lime juice and mix
8. Turn up the heat and let the wine come to a boil, scraping the pan to get off all of the "bits" stuck to the bottom
9. Let the wine mixture boil until it's reduced by about half

   

   Reduce the wine mixture by half

10. Pour the wine mixture (with or without the onions/mushrooms/garlic) over the chicken
11. Spoon the diced tomatoes over the chicken pouring any liquid from the can into the pan

    

    Spoon the diced tomatoes over the chicken and cover and bake

12. Cover and bake. The amount of time necessary will depend on the amount and types of chicken you're using (white vs dark meat). I typically give it about 20 minutes then start checking the temperature. You want it to be a minimum of 165 degrees to be sure it's cooked thoroughly.
13. Remove the cover and serve!!  We like to serve it over white rice but it would be great over egg noodles as well.

Ingredients  VEGETARIAN VERSION

• 2 pieces Quorn naked cutlets
• 1 tbsp Mac Brother Beef Rub (or Really Frickin' Hot Beef Rub, depending upon taste) Use more or less to taste
• 3/4 cups white wine
• 1 tbsp olive oil
• 1 tbsp butter
• Juice from 1 lime
• 1 14 oz can diced tomatoes (I use the ones with garlic and basil but any will do - and if you don't have diced, then stewed, etc. will work just as well)
• 1/4 onion, diced (optional)
• 1 clove garlic, minced (optional)
• 4 oz sliced mushrooms (optional)

Directions VEGETARIAN VERSION

1. Preheat the oven to 350
2. Moisten the cutlets with water or milk
3. Sprinkle the cutlets with the beef rub

   

   Sprinkle the cutlets with the beef rub

4. Put the butter and olive oil in a heavy bottomed pan and turn on medium heat
5. Brown the cutlets on both sides in the butter/olive oil mixture
6. Put the browned cutlets in a casserole dish

   

   Put the browned cutlets in an oven-safe dish

7. If you're using onions, mushrooms or garlic, place them in the pan and sauté until just done
8. Pour the wine into the pan where you cooked the cutlets; add the lime juice and mix
9. Turn up the heat and let the wine come to a boil, scraping the pan to get off all of the "bits" stuck to the bottom
10. Let the wine mixture boil until it's reduced by about half
    

    

    Reduce the wine mixture by half

11. Pour the wine mixture (with or without the onions/mushrooms/garlic) over the cutlets
12. Spoon the diced tomatoes over the cutlets pouring any liquid from the can into the pan

    

    Spoon the tomatoes over the cutlets and bake

13. Cover and bake. I typically cook it this way for about 20 minutes, but since this isn't really meat, you're just heating it up and giving the other flavors a chance to meld. I usually cook it at the same time as chicken in a separate pan and just pull it out when the chicken is done and it's fine.
14. Remove the cover and serve!!  We like to serve it over white rice but it would be great over egg noodles as well.