Broiled Molasses Chicken Breasts with Sauteed Swiss Chard

Broiled Molasses Chicken Breasts with Sauteed Swiss Chard
Photo by Ditte Isager

Ingredients

  • Kosher salt and pepper
  • 4 6-ounce boneless, skinless chicken-breast halves
  • 4 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 shallots, thinly sliced
  • 1 baguette, sliced in half lengthwise
  • 2 tablespoons molasses
  • + 3 more ingredients
    • 1 large bunch Swiss chard (stems trimmed), roughly chopped
    • ½ cup ketchup
    • 1 teaspoon dry jerk seasoning (found in the spice aisle)

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, br...

View full recipe at My Recipes

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