Active Time

　　40 minutes

　　Scotch bonnets, along with the closely related (and equally potent) Jamaican hots and habaneros, are small, fiery-hot chiles that are irregularly shaped and range in color from yellow to orange to red. Use gloves when handling Scotch bonnets to prevent irritation, and be sure not to inadvertently rub your eyes or face.

　　

Ingredients

Makes 8 servings

　　2 teaspoons allspice, ground

　　1 teaspoon cinnamon, ground

　　1/2 teaspoon nutmeg, ground

　　1 onion, large, cut into eighths (about 1/2 pound)

　　4 scallions, cut into fourths

　　1 Scotch bonnet chile, seeded

　　1/2 teaspoon dark rum

　　1 teaspoon salt, or to taste

　　1 teaspoon freshly ground black pepper, or to taste

　　8 chicken breasts, boneless, skinless

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Combine the allspice, cinnamon, nutmeg, onion, scallions, chile, rum, salt, and pepper in a food processor. Process until the mixture forms a thick salsa-like mixture.

　　

Step 3

Rub the mixture on each chicken breast and place the chicken in a zipper-lock plastic bag. Squeeze out the air and seal the bag. Refrigerate for 10 minutes.

　　

Step 4

Spray the rack of a roasting pan with non-stick spray and place in the pan.

　　

Step 5

Arrange the chicken on the rack, and bake for 12 minutes. Flip the chicken and cook another 15 minutes until cooked through. Serve warm.

　　From Gourmet Meals in Minutes by The Culinary Institute of America, (C) 2004 Lebhar-Friedman Books