1/2 tsp ground allspice 1/4 tsp ground nutmeg 1/4 tsp ground pepper 4 boneless skinless chicken breasts 1/4 cup mint jelly, melted 1 Tbsp lime juice 1 cup small dice cantalope melon 1 cup small dice honeydew melon 2 Tbsp minced red onion 2 Tbsp snipped mint leaves 2 Tbsp minced crystallized ginger 1 small stalk celery, finely diced 1/2 tsp grated lime peel garnish- mint sprigs

Preparation
Combine the ingredients for the rub and coat the chicken. Combine the ingredients for the glaze in a small bowl. Put 1 Tbsp of the glaze into a medium bowl along with the ingredients for the relish. Mix well and place on a serving platter. Place the chicken breasts on an oiled grill rack over medium high heat 4-6 inches from the heat source. Cook 5-7 minutes per side or till the chicken tests done (165 degrees). During the last 2 minutes of cooking brush each side of the breasts with glaze and cook 1 more minute per side. Arrange the glazed chicken on top of the relish. Garnish wit mint sprigs.