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Jalapeno Chicken Bake

The Pantry Challenge continues…Tonight’s “throw together” is the Jalapeno Chicken Bake!

Le Ingredients.

Nothing fancy…just a can of Zesty Jalapeno Diced Tomatoes, some spices and chicken…but it was a HIT at our table!

Jalapeno Chicken Bake

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 35 minutes


  • 1.2 lb. package chicken tenderloins ($2.27)
  • 1 tsp garlic powder ($.05)
  • Salt and Pepper, couple dashes
  • 1 can Zesty Jalapeno diced tomatoes ($.29)
  • 2 large broccoli heads ($.50) Bought on sale 4/$1, blanched and froze
  • Dinner rolls ($1) Frozen and leftover from the holidays…Yes, making your own rolls is cheaper and what I prefer to do, but we’re clearly freezer space here!
  • Butter and homemade blueberry-strawberry jam ($.50)


  • Place chicken tenderloins into 8×8 glass baking dish.

  • Season with garlic powder, salt and pepper.

  • Pour zesty jalapeno diced tomatoes over the chicken.  Bake at 350 for 25-35 minutes, or until chicken has cooked through.
  • Cooking times may vary depending on thickness of the tenderloin pieces.
  • Microwave blanched broccoli for 4-5 minutes in the freezer baggies (acts like a steamer!).
  • Warm dinner rolls and serve with butter and jam.
  • Serve Jalapeno Chicken Bake with Broccoli and Rolls.

(I’m glad we had something sweet on the plate to help cool off the boys’ taste buds.  Steve and I loved the chicken, but the boys thought it was too spicy…so we showed them that if you eat a spicy bite…then a sweet bite, it takes the edge off the spice!)

Cost $4.61