INGREDIENTS
4
Chicken breasts (about 23/4 pounds), skin-on bone-in
1
bunch Kale
2
Sweet potatoes
2 tbsp
Dijon mustard
1 1/3 tbsp
Hot sauce
1 tsp
Chili powder
1
Kosher salt and freshly ground pepper
3 tbsp
Olive oil, extra-virgin
1/2 cup
Panko breadcrumbs
1 tbsp
Butter, unsalted