Spicy Baked Chicken

18 Nov

You are likely expecting another recipe that starts with white flour, milk and some kind of fat (butter/shortening).  Well, we can’t eat like that all the time, no matter how much we would love to, so I thought I would share with you one of my week-night favourites.

Jamie and I eat a lot of boneless, skinless chicken breasts.  It is über healthy, but, as you know, it can be bland.  I am always looking for new and exciting ways to spice up chicken.  One night I looked in the pantry and fridge and started with some pretty basic, fresh ingredients and a can of diced tomatoes (we always have canned tomatoes on hand, as they make week-night cooking a snap).

The final product was moist, a bit spicy and delicious!

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  • Boneless Skinless Chicken Breasts
  • 2 jalapeño peppers – seeded and diced
  • 2 stalks celery – diced
  • 1 medium onion – diced
  • 1 cup mushrooms – chopped
  • 1 can diced tomatoes
  • Chili Powder, Garlic Powder, Salt & Pepper to taste


  • Pre-heat oven to 350°F
  • Place some of the canned tomatoes on bottom of 9×13 baking dish
  • Place Chicken Breasts in baking dish
  • Season with Salt, Pepper, Chili Powder and Garlic Powder
  • Top Chicken with remaining ingredients
  • Cover with foil and place in pre-heated for 40 minutes

Posted by on November 18, 2011 in Chicken, Entrée, Vegetables


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2 responses to “Spicy Baked Chicken

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