Broiled Molasses Chicken Breasts With Sauteed Swiss Chard

From Real Simple. (I am guessing on the amount of molasses... the original recipe said "2 molasses") I will update after I try the recipe.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  boneless skinless chicken breasts
• 1⁄2 cup ketchup
• 1⁄2 cup molasses
• 4  tablespoons olive oil
• 1  teaspoon  caribbean jerk seasoning
•  kosher salt
•  ground pepper
• 1  baguette, sliced in half lengthwise
• 2  garlic cloves, finely chopped
• 2  shallots, thinly sliced
• 1  bunch swiss chard, roughly chopped (stems trimmed)

Directions

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.