- 4 6-ounce boneless, skinless chicken-breast halves
- 1/2 cup ketchup
- 2 tablespoons molasses
- 4 tablespoons olive oil
- 1 teaspoon dry jerk seasoning (found in the spice aisle)
- Kosher salt and pepper
- 1 baguette, sliced in half lengthwise
- 2 cloves garlic, finely chopped
- 2 shallots, thinly sliced
- 1 large bunch Swiss chard (stems trimmed), roughly chopped
Heat broiler. Pat chicken dry with paper towels, pound to an even thickness, and place on broiler pan. In small bowl, combine ketchup, molasses, 1 tablespoon of the oil, jerk seasoning, 1/4 teaspoon salt, and 3 tablespoons water. Brush chicken with some of the glaze. Broil, brushing occasionally, until cooked through, about 9 minutes. Discard remaining glaze. Brush bread with 1 tablespoon of the oil and sprinkle with garlic. Broil until crisp, 1 1/2 minutes. Slice bread crosswise. Meanwhile, heat remaining oil in large skillet over medium heat, add shallots, and cook, stirring, for 4 minutes. Add chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until wilted and tender, about 5 minutes. Divide chicken, chard, and bread among individual plates.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!