Broiled Molasses Chicken Breasts with Sauteed Swiss Chard |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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. In a small bowl, combine the ketchup, molasses, 1 tablespoon of the oil, the jerk seasoning, 1/4 teaspoon salt, and 3 tablespoons water. Brush the chicken with some of the glaze. Broil, brushing occasionally, until cooked through, about 9 minutes. Discard the remaining glaze. Brush the bread with 1 tablespoon of the oil and sprinkle with the garlic. Broil until crisp, 1 1/2 minutes. Slice the bread crosswise. Meanwhile, heat the remaining oil in a large skillet over medium heat, add the shallots, and cook, stirring, for 4 minutes. Add the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until wilted and tender, about 5 minutes. Divide the chicken, chard, and bread among individual plates.
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