Thursday, September 27, 2007

A Broil Affair

As much as I love to cook, there are always nights where I come home from work and just don’t want to have to make that much effort. These nights we usually have pasta with some of the gallons of pesto we have in our freezer (Thanks, Mom!) but I am on the constant search for recipes that are easy to prepare but are not of the pasta persuasion (although if we are being honest, I could eat pasta with pesto every night and be perfectly content).


This Broiled Molasses Chicken with Swiss Chard from Real Simple is just such a dish. Quick. Delicious. GOOD!

First, can we talk about Swiss Chard? I had never had it before and am officially in love. It trumps spinach and mustard greens in my opinion. SO tasty.

Second, thanks to Tulipmom I successfully broiled the chicken without setting of the fire alarm in my apartment. Their “leave the oven door open a crack” worked splendidly and the chicken came out perfect! So thanks again!!

Now let’s get to it.

You will need:

4 boneless skinless chicken breasts
½ cup ketchup
2 tablespoons molasses
1 teaspoon jerk seasoning
4 tablespoons olive oil
Salt and Pepper
2 shallots, thinly sliced
1 large bunch of Swiss Chard, roughly chopped.

Heat the broiler. Pound the chicken breasts so they are all uniform width (I actually cut off the tenderloin portion and save it for another use)

Mix the ketchup, molasses, jerk seasoning, ¼ teaspoon salt, 1 tablespoon oil and 3 tablespoons water together. I used the Rasta Rub from Nantucket Off-Shore and it was fantastic!

Place the chicken breasts on a broiler pan and brush the glaze over the chicken liberally and broil until done (about 9-10 minutes, re-basting every 2 minutes or so).

Meanwhile get your chopped shallots in a a pan over medium heat with the remaining olive oil.

After 4 minutes throw in the chard. It wilts and reduces pretty quickly so don’t be alarmed if it looks like a LOT of greenery.

Cook for about 5 minutes. Salt and pepper to taste.

(see what I mean?)

Serve immediately! I threw in some wild brown rice for kicks.

The glaze really gives the chicken amazing flavor and as I effused earlier, I love the chard.

Best of all? Ready in under thirty minutes!


Lys said...

Hmmmm... interesting... will have to try...

Jenny said...

After reading this, I decided that I am making this tonight! I already called Josh to pick up the few ingredients we don't already have. :)

Sarah said...

yay!!! i think you will love it. let me know.

C'tina said...

Umm looks great! Reminded me of the last time I used swiss chard. Portuguese Bean Soup with Sweet Potatoes: ChefMDTM