Fried chicken in almond breading and a side of kale with apples

Ingredients:

• 4 skinless, boneless chicken breasts (about 700 g)
• 1 large bunch kale, stems removed, leaves cut into 5-7 cm pieces.
• 2 apples, thinly sliced
• 3 tbsp vegetable oil + extra for frying
• 0.5 cup almond paste
• 1/3 cup milk
• 1 tbsp. honey
• All-purpose flour for coating the chicken
• 2 tbsp. panko breadcrumbs
• Lemon wedges, for serving

Preparation:

1. Preheat oven to 425°F (220°C). Toss the kale and apples on a baking sheet with 3 tablespoons of vegetable oil and 3/4 teaspoon of salt. Bake, stirring occasionally, until the apples are soft and the kale is golden brown, about 20 minutes.
2. In a small bowl, combine the almond paste with the milk, honey, and 1 teaspoon of salt. Dredge the chicken in the flour, then dip it in the almond mixture and coat it in the breadcrumbs.
3. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Cook the chicken, adjusting the heat as needed to prevent burning, until crisp and cooked through, 5-6 minutes per side. Serve with roasted kale and apples, drizzled with lemon juice.