JERK CHICKEN

2 oz dry red wine
1/2 jalapeno pepper, minced
1 clove garlic, minced
2 tbsp minced scallions
1 tbsp plus 1 tsp oil
1 tbsp allspice
1 1/2 tsp coriander
1/2 tsp ground cinnamon
1/2 tsp low-sodium soy sauce
1/4 tsp nutmeg
4 (4 oz each) boneless, skinless chicken breasts

In a small bowl, combine all ingredients except chicken until mixture forms a paste.

Rub chicken evenly with spice mixture; cover and refrigerate at least 8 hours, preferably overnight.

Preheat broiler.

Broil chicken on rack 10-15 minutes, turning once, until cooked through.

Servings: 4
Adapted from source: Weight Watchers Magazine, June 1993