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Jerk Chicken   From Miavita Tonight's fast dinner grooves to a reggae beat, thanks to our Jamaican-inspired main course. Serve with brown or wild rice tossed with diced fresh pineapple and grated ginger, and sautéed bell peppers.

Ingredients

1/2	-	small onion
1/2	-	jalapeño pepper
1	tsp.	dried thyme leaves
2	-	generous pinches ground nutmeg and/or allspice
1	tsp.	honey
2	-	boneless, skinless chicken breasts (5 oz.)
1	tbsp.	canola oil

Preparation

- Estimated cooking time: under 30 minutes -

1	On a cutting board, chop onion and jalapeño together to a juicy paste. Sprinkle with thyme, spices and honey. Add salt and pepper to taste and continue chopping to blend the jerk paste.
2	Spoon jerk paste over chicken breasts and set aside for 10 minutes to infuse with flavor.
3	Heat oil in a small heavy skillet over medium-high heat. Sauté chicken until done, about 8 minutes per side.

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