Quick Jamaican Chicken

1 chicken breast - split
2 tablespoons crushed corn flakes - or cracker meal
salt and pepper
3/4 cup tomato juice
4 tablespoons scallions or onions - finely chopped
1/2 teaspoon ground allspice
pinch ground thyme
pinch hot pepper

Moisten chicken with water. In a plastic bag, shake chicken with crumbs, salt, and pepper. Place chicken skin side down in a small non-stick pie pan that has been sprayed with cooking spray.

Place pan, uncovered, in an oven preheated to 450� F. Bake 15 minutes; turn chicken skin side up and bake another 15 to 20 minutes until skin is golden-crisp and well rendered of fat. Drain and discard fat.

Combine tomato juice with remaining ingredients and pour over chicken. Lower heat to 350� F. Bake, basting often, until chicken is tender and sauce is thick (add water if sauce simmers away). Remove skin before serving.

Serves 2.