6-ounce boneless, skinless chicken-breast halves
dry jerk seasoning (found in the spice aisle)
kosher salt and pepper
baguette, sliced in half lengthwise
cloves garlic, finely chopped
shallots, thinly sliced
large bunch Swiss chard (stems trimmed), roughly chopped
- Heat broiler. Pat the chicken dry with paper towels, pound to an even thickness, and place on a broiler pan.
- In a small bowl, combine the ketchup, molasses, 1 tablespoon of the oil, the jerk seasoning, ¼ teaspoon salt, and 3 tablespoons water.
- 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.
- Brush the bread with 1 tablespoon of the oil and sprinkle with the garlic. Broil until crisp, 1 ½ minutes. Slice the bread crosswise.
- 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.
- Divide the chicken, chard, and bread among individual plates.