Ingredients

• 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

Instructions

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.
4. Photograph by Con Poulos