Hands-On Time
20 Mins
Total Time
40 Mins
Con Poulos

How to Make It

Step 1

Preheat oven to 425°F. Stir together the mustard, pepper, 1 tablespoon of the oil, and ¾ teaspoon of the salt in a small bowl. Brush evenly over both sides of the chicken. Place the panko in a shallow dish. Dredge the chicken in the panko and place in a single layer on a wire rack set on an aluminum foil–lined baking sheet. Bake until cooked through, about 30 minutes. Let stand 5 minutes.

Step 2

Meanwhile, heat the remaining oil in a medium saucepan over medium-high. Add the garlic; cook until golden brown, about 2 minutes. Stir in the kale and the remaining salt. Cook, stirring occasionally, until the kale is just tender, 3 to 5 minutes. Sprinkle with the lemon juice. Serve with the chicken and mashed potatoes.

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