Step 1

Heat olive oil in an ovenproof skillet cast iron skillet over medium-high heat.Season chicken breasts with 1/2 teaspoon salt and pepper.Add chicken to skillet and cook until golden, about 5 minutes

Step 2

Turn and cook on the other side for another 5 minutes

Step 3

Remove chicken from the pan and set aside.In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook until just fragrant, about 1 minutes.Add crushed tomatoes and bring to a simmer, allow to cook for 3 minutes.Stir in heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes.Season with remaining ½ teaspoon salt and add chicken back into the skillet

Step 4

Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165°F with an instant read thermometer.Serve topped with fresh basil and remaining cheese