Stem kale and coarsely chop.
Peel and mince shallot.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Pat chicken breasts dry. and season both sides with a pinch of salt and pepper.
Cook the Chicken
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken breasts to hot pan and sear undisturbed until browned, 3-5 minutes.
Transfer to prepared baking sheet, seared side up.
Reserve pan; no need to wipe clean.
Finish the Chicken
Brush tops of chicken with half the Dijon (reserve remaining for sauce) and sprinkle with everything bagel seasoning.
Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
While chicken roasts, make creamed kale.
Make the Creamed Kale
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add half the shallot (reserve remaining for sauce) and kale and cook until slightly wilted, 2-3 minutes.
Add cream and a pinch of salt and pepper. Stir constantly until cream is thick enough to coat the back of spoon, 3-4 minutes.
Remove from burner.
Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add remaining shallot . and cook until slightly translucent, 30-60 seconds.
Add remaining Djion, 2 Tbsp. water, 1 tsp. lemon juice, and tomatoes. Cook until slightly reduced, 1-2 minutes.
Remove from burner and swirl in butter. Season with a pinch of salt.
Plate dish as pictured on front of card. Bon appétit!