Parmesan Crusted Chicken with Sweet Potatoes, Apples & Collard Greens

So I have never had collard greens before this recipe. I think I thought they would taste like really bitter spinach. Not at all, I love this recipe you should definitely try it. My family all stuck there noses up at this and went back for seconds.

4 medium sweet potatoes cubed
5 tbsp of unsalted butter plus 3 more melted
1 tsp of fine salt
2 tsp freshly ground black pepper
3 med baking apples peeled, cored cut in cubes
6 c loosely packed collard greens, stems removed, torn into small pieces
1/4 c loosely packed parsley leaves coarsely chopped

preheat oven to 400 degrees F

On a foil lined baking sheet, toss potato slices and greens with 3 tbsp melted butter
1 tsp of salt, 1/2 tsp pepper. Bake until cooked through and slightly caramelized. about 20 min. Keep warm.

In heavy medium skillet over moderate heat, melt 3 tbsp butter. Add apples and saute until tender and golden brown, about 15 min. Mix together and top with the parsley.

Preheat oven 400 degrees
For the chicken : Dip 1/2 boneless skinless chicken breasts in butter milk then in freshly grated Parmesan cheese. Heat 1 tbsp butter in a oven proof skillet. When hot add chicken and brown on both sides,(3 minutes per side)then put in oven for about 20 minutes or until no longer pink.
Dinner is ready!