• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Slice sweet potatoes into 1/4-inch-thick rounds. TIP: Slicing your potatoes into thin, uniform slices is key! This will help them all roast at the same pace. • In a large bowl, toss sweet potatoes with a large drizzle of oil, and a couple big pinches of salt and pepper; arrange on one side of a baking sheet in a single overlapping layer. (For 4, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).

• While potatoes roast, remove and discard any thick center stems from kale; chop leaves into bite-size pieces. Peel and mince garlic. • Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. Season with salt and pepper. Turn off heat.

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Lay prosciutto out on a clean work surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.

• Heat a drizzle of oil in a second large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, 2-3 minutes per side. • Once sweet potatoes have roasted 10 minutes, remove sheet from oven. Carefully add chicken to empty side. (For 4 servings, add chicken to a second sheet; roast on middle rack until cooked through, 10-12 minutes.) Sprinkle sweet potatoes with Parmesan. • Return to top rack until chicken is cooked through and potatoes are browned and tender, 10-12 minutes. (If chicken is done first, remove from sheet and continue roasting potatoes.) • Transfer chicken to cutting board. Once cool enough to handle, slice crosswise.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in demi-glace, mustard, and 1/4 cup water (1⁄3 cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced by half, 2-3 minutes. • Turn off heat; stir in half the garlic herb butter (you’ll use the rest later) until melted.

• Return pan with kale to medium heat; stir until warmed through. Stir in cream cheese, sour cream, and remaining garlic herb butter until melted and combined. Season with salt and pepper. • Divide kale, sweet potatoes, and chicken between plates. Drizzle sauce over chicken and serve.