Stem kale and coarsely chop.

Mince chives.

Combine honey and butter in a mixing bowl. Refrigerate until plating.

In another mixing bowl, combine corn muffin mix, 1/4 cup water, corn, and a pinch of pepper.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Divide batter evenly into four cups of prepared muffin tin. Batter should just go to top of cups.

Bake in hot oven until muffin tops are lightly browned and start to crack, 15-17 minutes.

While muffins bake, cook chicken.

Place a medium non-stick pan over medium heat and add 2 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. Wipe pan clean and reserve.

While chicken cooks, cook kale.

Heat 1 tsp. olive oil in a medium pot over medium heat. Add bacon to hot pot and stir occasionally until lightly crisped, 3-5 minutes.

Add kale and 1/4 cup water and cook until water is steaming. Once steaming, cover and turn heat to low. Stir occasionally until kale is tender, 5-8 minutes.

Remove from burner. Season with a pinch of pepper.

In another mixing bowl, combine 1/4 cup water, demi-glace, and cornstarch until cornstarch is dissolved.

Return pan used to cook chicken to medium heat. Add cornstarch mixture to hot pan and bring to a simmer. Once simmering, remove from burner.

Stir in chives. If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, placing honey butter on muffins and sauce on chicken. Bon appétit!