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Broiled Molasses Chicken Breasts with Sauteed Swiss Chard

Photo: Ditte Isager
Prep time 30 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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.