• Level:Easy
• Total: 50 min

• Prep: 15 min
• Cook: 35 min

• Yield:4 servings

Ingredients

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1 large bunch kale, stems removed, leaves cut into 2-to-3-inch pieces

2 apples, cut into thin wedges

3 tablespoons vegetable oil, plus more for frying

Kosher salt

1/2 cup almond butter

1/3 cup milk

1 tablespoon honey

4 skinless, boneless chicken breasts (about 11/2 pounds)

All-purpose flour, for dredging

2 cups panko breadcrumbs

Lemon wedges, for serving

Directions

1. Preheat the oven to 425 degrees F. Toss the kale and apples on a baking sheet with 3 tablespoons vegetable oil and 3/4 teaspoon salt. Roast, stirring occasionally,until the apples are tender and the kale is crisp, about 20 minutes.
2. Whisk the almond butter with the milk, honey and 1 teaspoon salt in a small bowl. Dredge the chicken in flour, coat with the almond butter mixture, then roll in the panko.
3. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken, adjusting the heat as necessary to keep it from burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and a squeeze of lemon.

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