Molasses Chicken with Swiss Chard



  • 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
  • Directions

    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.

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