Broiled Molasses Chicken Breasts with Sauteed Swiss Chard

Real Simple
Broiled Molasses Chicken Breasts with Sauteed Swiss ChardRecipe
Photo: Ditte Isager
Makes 4 servings


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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


Prep: 30 Minutes

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.

Created date

August 2007

Nutritional Information

Calories 491
Caloriesfromfat 29 %
Fat 16 g
Cholesterol 99 mg
Sodium 1153 mg
Carbohydrate 42 g
Fiber 1 g
Sugars 11 g
Protein 44 g