Be Ye Separate

Installment 2 on Cooking Chicken

Blessings!

   Well, I wasn't able to follow up yesterday with the chicken cooking so after having a rather unpleasant day (ill) I am finally able to sit up and just read and write:) So on with the post:)

   The number 2 way to cook chicken is BROILING!

   There was a time when I didn't know you could broil anything but hamburgers or steak. True story! I wasn't much of a cook. But the dear Lord sent a wonderful man into my life who was not only patient of my cooking venue of 1001 ways to make Mac 'N Cheese!, but has patiently taught me to cook! Baking was never an issue for me but cooking? Forget it:P

   Okay, so back to broiling. Broiling is a faster and low fat way to cook chicken. (If you are in to that low fat stuff:P)  With intense direct overhead heat from the elements, it sears the top of the meat and the preheated broiling pan cooks the chicken underneath. Small and thin pieces are best for this as they cook faster before the outside has a chance to burn.

   For really crispy results (not burnt:P) broil chicken skin-side up so they don't get soggy from the juices. If your reciept calls for turning the chicken then start the chicken bone side up.

Thighs (15-20 min), Wings, (15 min), Boneless/skinless breasts (8-12 min)

Broiled Molasses Chicken Breasts W/Sauteed Swiss Chard (Mmmmmmm)

Total time approx 30 minutes. Serves 6-8

• 8 6oz boneless, skinless chicken breast halves
• 1 C Catsup
• 4 TBSP Molasses
• 8 TBSP olive oil
• 2 tsp dry jerk seasoning
• Salt/pepper
• 2 Baguette, sliced in half lengthwise
• 4 cloves garlic, minced
• 4 shallots, thinly sliced
• 2 large bunches of Swiss Chard, roughly chopped

1. Heat broiler.
2. Rinse and Pat chicken dry with paper towels. Pound to an even thickness and place on a broiler pan.
3. In a small bowl, combine the catsup, molasses, 2 TBSP of oil, the jerk seasoning, a pinch of salt and 6 TBSP of water.
4. Brush Chicken with some of the glaze.
5. Broil, brushing occasionally, until cooked through.
6. Brush the bread with 2 TBSP of the oil and sprinkle with the garlic.
7. Broil until crisp.
8. Slice the bread crossways.
9. Meanwhile, heat remaining oil in a large skilet over medium heat and add the shallots and cook, stirring for 4 minutes.
10. Add the chard, a pinch of sald and dash of pepper and cook until wilted and tender, about 5 minutes.
11. Divid the chicken, chard, and bread on individual plates and serve.

Completely yummy!:)

  HOpe you like this one. It's so delicious! The whole family loves it. And my husband doesn't even LIKE molasses:)

God be with thee!

Sister Lori