Molasses Chicken Breasts With Swiss Chard

Broiled Molasses Chicken Breasts With Sauteed Swiss Chard
Ditte Isager
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preparation
30
minutes
cooking
30
minutes
other
0
minutes
Serves 4

Ingredients

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

  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.
Kate Merker
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 29 %
  • Fat 16 g
  • Cholesterol 99 mg
  • Sodium 1153 mg
  • Carbohydrate 42 g
  • Fiber 1 g
  • Sugar 11 g
  • Protein 44 g
What does this mean? See Nutrition 101.

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