Molasses Chicken Breasts With Swiss Chard

broiledmolasseschickenbreastswithsauteedswisschard
Photo by Ditte Isager
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 491 calories
    • Calories 29 calories from fat
    • Fat 16 g
    • Cholesterol 99 mg
    • Sodium 1153 mg
    • Protein 44 g
    • Carbohydrate 42 g
    • Sugar 11 g
    • Fiber 1 g

Ingredients

  1. Check 4 6-ounce boneless, skinless chicken-breast halves
  2. Check 1/2cup ketchup
  3. Check 2tablespoons molasses
  4. Check 4tablespoons olive oil
  5. Check 1teaspoon dry jerk seasoning (found in the spice aisle)
  6. Check kosher salt and pepper
  7. Check 1 baguette, sliced in half lengthwise
  8. Check 2 cloves garlic, finely chopped
  9. Check 2 shallots, thinly sliced
  10. Check 1 large bunch Swiss chard (stems trimmed), roughly chopped

Directions

  1. Heat broiler. Pat the chicken dry with paper towels, pound to an even thickness, and place on a broiler pan.
  2. In a small bowl, combine the ketchup, molasses, 1 tablespoon of the oil, the jerk seasoning, ¼ teaspoon salt, and 3 tablespoons water.
  3. Brush the chicken with the glaze. Broil, brushing occasionally, for 4 to 6 minutes. Turn, brush, and broil for 4 to 6 minutes more, until cooked through.
  4. Brush the bread with 1 tablespoon of the oil and sprinkle with the garlic. Broil until crisp, 1 ½ minutes. Slice the bread crosswise.
  5. Meanwhile, heat the remaining oil in a skillet over medium heat. Add the shallots and cook, stirring, for 4 minutes. Add the chard, ½ teaspoon salt, and ¼ teaspoon pepper and cook until wilted and tender, about 5 minutes.
  6. Divide the chicken, chard, and bread among individual plates.