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Broiled Molasses Chicken Breasts With Sauteed Swiss Chard

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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

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