Step 1

Add the olive oil to a large skillet set over medium-high heat, heat until glistening.

Step 2

Season the chicken breasts with ½ teaspoon salt and pepper.

Step 3

Add the seasoned chicken to the skillet and cook until golden on the bottom, about 5 minutes. With tongs, flip the chicken and cook the other side until golden. About 5 minutes.Remove the chicken and set aside.

Step 4

In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook about 1 minute, just until fragrant.

Step 5

Add the crushed tomatoes and bring to a simmer. Allow to cook for 3 minutes.

Step 6

Stir in the heavy cream, ¼ cup parmesan cheese and kale. Stir until kale is wilted, about 3 minutes.

Step 7

Season with remaining ½ teaspoon salt and return the chicken back to the skillet with the sauce.

Step 8

Allow the chicken to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165℉ with an instant read thermometer.

Step 9

Serve topped with fresh basil and remaining parmesan cheese.