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Molasses Chicken Breasts With Swiss Chard

Broiled Molasses Chicken Breasts With Sauteed Swiss Chard
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2007

Nutritional Information

  • Per Serving
  • Calories 491Calories From Fat 29%
  • Fat 16g
  • Cholesterol 99mg
  • Sodium 1153mg
  • Carbohydrate 42g
  • Fiber 1g
  • Sugar 11g
  • Protein 44g
What does this mean? See Nutrition 101 .

Quick Tip

Jerk seasoning—a combination of allspice, peppers, and thyme—adds a zesty kick to chicken, pork, and shrimp.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.