Take your chicken out of the fridge so it comes to room temperature. Heat your oil in a pan on medium heat and pre-heat the oven to 375. Whizz up the kale chips in a food processor until they are the consistency of course flour. Place in a bowl and set aside. Next, place either the egg (whisked) into a bowl or the Greek yogurt and set next to the bowl with the kale chip dust. Once your oil is hot, dredge each breast in the egg (or yogurt) to thoroughly coat, then immediately dredge it in the kale chip flour, coating very well on all sides. Place breasts into the hot pan and brown on both sides, only about 2 minutes each side as you want to maintain as much of the green color as possible. Once browned, place pan (if oven-safe) directly into the oven and bake for about 15-20 minutes until cooked through. When you take the chicken out, let it rest for at least 10 minutes before slicing and serving.
