Cut the chicken breasts almost all the way through lengthwise to create a deep "pocket" in the meat. Sprinkle with salt and pepper, and optionally, spread a thin layer of Dijon mustard.

Place a slice of ham and a few slices of mozzarella on each piece of meat. Feel free to sprinkle with thyme leaves or fresh rosemary.

Wrap the meat around the filling and wrap each piece in phyllo dough - see instructions on the package.

Brush the phyllo dough with beaten egg.

Place the meat on a piece of parchment paper on a baking sheet.

Bake the chicken in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for 25-30 minutes, depending on the thickness of the meat.  

 

Rinse and dry the kale. It's important that it's completely dry before proceeding.

Discard the stems and tear the leaves into smaller pieces.

Put the leaves in a large plastic bag and pour in the oil. Massage the oil around the bag so that all the leaves are covered with a thin layer of oil.

Spread the kale on a baking sheet lined with parchment paper.

Bake the kale in the oven for about 10 minutes at 125 degrees Celsius (257 degrees Fahrenheit) with fan - keep an eye on the oven as the kale can quickly turn black!

Remove the tray from the oven and sprinkle the crispy kale leaves with salt.

Serve immediately!

 

Serve the chicken with oven-baked potato wedges and crispy kale.