Stem jalapeño, halve, seed, remove ribs, and mince. _Wash hands and cutting board after working with jalapeño.

Stem kale and coarsely chop,

Prepare a muffin tin with cooking spray. In a bowl, combine corn muffin mix, 1/4 cup cold water and jalapenos until a tick batter forms.

Divide batter evenly into four compartments of prepared muffin tin. Bake in hot oven until muffin tops are lightly browned and start to crack, 15-17 minutes.

While muffins bake, prepare The kale.

In a medium pot over medium heat, add 1 tsp olive oil and kale. Cook 2-3 minutes or until slightly wilted.

Add 1/4 cup water and cover pot. Cook until kale is softened, 7-9 minutes.

Remove lid and stir in corn, bbq seasoning, and a pinch of salt and pepper. Cook 1-2 minutes.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Combine sour cream and 2 tablespoons cold water in a mixing bowl. In another mixing bowl, add flour.

Dip chicken in sour cream mixture, then flour mixture, shaking off excess. Transfer to a plate in a single layer. Repeat with remaining chicken. Set aside to dry slightly, 5 minutes.

While chicken dries, heat oil.

Line a plate with a paper towel. Heat 2 tablespoons olive oil in a medium non-stick pan over medium heat, 5 minutes.

After 5 minutes, test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches, add chicken and cook until golden brown and internal temperature reaches 165 degrees, 4-6 minutes per side.

Remove to towel-lined plate.

Plate dish as pictured on front of card, topping chicken with honey mustard and kale mixture with bbq sauce. Bon appétit!