Rating: 2 stars
120 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 15
  • 2 star values: 31
  • 1 star values: 53
  • 120 Ratings
Kate Merker

Gallery

Credit: Ditte Isager

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat broiler. Pat the chicken dry with paper towels, pound to an even thickness, and place on a broiler pan.

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  • 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.

Nutrition Facts

491 calories; calories from fat 29%; fat 16g; cholesterol 99mg; sodium 1153mg; carbohydrates 42g; fiber 1g; sugars 11g; protein 44g.
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