Step 1

Season the chicken breasts on all sides with 2 teaspoons of salt and the black pepper

Step 2

In a braiser or Dutch oven set over medium-heat, warm the olive oil until it glistens

Step 3

Add the chicken breasts and cook, undisturbed, until they’re browned, about 5 minutes each side

Step 4

The chicken does not need to be cooked through at this point

Step 5

Set aside

Step 6

Add the shallots to the pan and cook for 2-3 minutes until they begin to soften

Step 7

You can pour in a small splash of chicken stock or water (two tablespoons at a time) if the shallots are browning too quickly

Step 8

Add the garlic and cook for one minute longer

Step 9

Add half of the kale and cook until the kale has wilted, about 4 minutes

Step 10

Stir in the rest of the kale and cook until it has wilted, about another 4 minutes

Step 11

Stir in the heavy cream, Parmesan, mustard, thyme, nutmeg and remaining 1/2 teaspoon salt

Step 12

Turn the heat to high and bring the creamed kale to a simmer, stirring often.Reduce the heat to medium-low and nestle the browned chicken breasts into the creamed kale

Step 13

Add the olives and cook uncovered at a low simmer for about 15 minutes

Step 14

Check for doneness by inserting an instant-read thermometer into the thickest part of the chicken breast

Step 15

If it reads 165°F, the chicken breast is done! While the chicken is cooking, melt the butter in a small saucepan set over medium heat, when the butter is melted add the panko and stir to combine

Step 16

Keep stirring over the heat until the panko is golden brown

Step 17

Set aside

Step 18

When the chicken is done, sprinkle the buttery toasted panko over the top of the dish and serve.