Prepare the Vegetables

Preheat the oven to 450 degrees and prepare a baking sheet with foil or use a non-stick baking sheet.

Mince the garlic.

Rinse the kale and remove the ribs. Coarsely chop the leaves.

Rinse and chiffonade the basil (stack the leaves, roll into a cylinder, and cut into ribbons).

Allow the butter to come to room temperature or microwave for 15 seconds to soften.

Rinse the chicken breasts and pat dry.

Coat and Bake the Chicken

Cut each chicken breast into thirds.

In a bowl, combine the softened butter and grated Parmesan. Add a pinch of salt and pepper to taste.

Coat the chicken pieces evenly with the mixture. Place coated chicken on the prepared baking sheet and bake for 15-17 minutes, or until chicken reaches a minimum internal temperature of 165 degrees and is lightly browned.

Remove from oven and keep warm until ready to top with sauce.

Saute the Greens

While chicken is baking, prepare the kale. In a medium pan, warm 1 tsp. olive oil over medium heat and add garlic, 1 Tbsp. water, and kale. Don’t be afraid to crowd the pan with kale, as it cooks down considerably. Cook for 3-4 minutes. Remove from heat, add a pinch of salt and pepper, transfer to a plate, and set aside until ready to serve.

Finish the Chicken

Place the same pan used to cook kale over low heat. Add marinara sauce, ¼ cup water, and cooked chicken to the pan. Increase heat to medium, spoon sauce and sprinkle Mozzarella cheese over chicken.

Cover with a lid to allow Mozzarella to melt, about 2 minutes.

Remove from heat and set aside.

Plate the Dish

Add a serving of the garlicky kale to a plate. Place three pieces of chicken next to the greens. Spoon marinara over the chicken and kale and garnish with sliced basil.