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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat broiler. Pat the chicken dry with paper towels, pound to an even thickness, and place on a broiler pan. | 2. In a small bowl, combine the ketchup, molasses, 1 tablespoon of the oil, the jerk seasoning, 1/4 teaspoon salt, and 3 tablespoons water. | 3. Brush the chicken with some of the glaze. Broil, brushing occasionally, until cooked through, about 9 minutes. Discard the remaining glaze. | 4. 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. | 5. Meanwhile, heat the remaining oil in a large skillet over medium heat, add the shallots, and cook, stirring, for 4 minutes. | 6. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless boneless	-	-	-	-
ketchup	1/2	cup		-	-	-	-
molasses	1/2	cup		488.65	125.92	0.0	0.1685
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
caribbean jerk seasoning	1	teaspoon		-	-	-	-
kosher salt				-	-	-	-
pepper			ground	-	-	-	-
baguette	1		sliced	77.43	14.1172	3.1088	0.9396
garlic clove	2		chopped	-	-	-	-
shallot	2		sliced	230.4	53.76	8.0	0.32
swiss chard	1	bunch	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.