Peel and cut sweet potato into 1" dice.

Stem kale and coarsely chop

thinly slice figs and soak in 1/4 cup water.

Mince garlic

Bring a medium pot with sweet potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Drain potatoes in a colander and return to pot.

While potatoes cook, prepare the kale.

In a large nonstick pan over medium high heat, add 2 tsp olive oil. Add kale and half the garlic salt and cook until wilted and softened, 3-4 minutes. Add minced garlic and cook 1 minute. Remove from heat and transfer to a plate. Reserve pan; no need to wipe clean,

Pat chicken breasts dry, and season both sides with a pinch of pepper. In the same pan over medium heat add 1 tsp olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner. Reserve pan; no need to wipe clean.

While chicken cooks, finish sweet potatoes.

Mash potatoes in pot with butter, remaining garlic salt, and half the parmesan. Stir in cooked kale. Transfer mixture to prepared baking dish and top with panko and remaining parmesan. Roast in oven until cheese is melted, 4-5 minutes.

In the same pan used for chicken over medium heat, add dried figs, fig preserves, 2 tablespoons water and a pinch of salt. Bring to a simmer. Remove from heat.

Plate dish as pictured on front of card. Bon appétit!