Preheat the oven to 425 degrees F. Toss the kale and apples on a baking sheet with 3 tablespoons vegetable oil and 3/4 teaspoon salt. Roast, stirring occasionally,until the apples are tender and the kale is crisp, about 20 minutes.
Whisk the almond butter with the milk, honey and 1 teaspoon salt in a small bowl. Dredge the chicken in flour, coat with the almond butter mixture, then roll in the panko.
Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken, adjusting the heat as necessary to keep it from burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and a squeeze of lemon.
Photograph by Con Poulos
Recipe from The Chopped Cookbook: Use What You've Got to Cook Something Great. Copyright (c) 2014 by Television Food Network. By Arrangement with Clarkson Potter/Publishers for Food Network Magazine