Chicken in Tomato Sauce With Chickpeas and Kale Recipe

Ingredients (13)

• 1 cup breadcrumbs
• 1 tablespoon plus 1 teaspoon dried oregano, divided
• 1 tablespoon plus 1 teaspoon dried thyme, divided
• 1 medium garlic clove, minced or grated with a Microplane
• 4 skinless boneless chicken breasts (about 1 1/2 pounds)
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, divided
• 1 shallot, thinly sliced
• Pinch of dried red chili flakes
• 1 (28-ounce) can whole peeled tomatoes
• 1 cup homemade chicken stock or store-bought, low-sodium chicken broth
• 1 (14-ounce) can chickpeas, drained and rinsed
• 2 cups lacinato (Tuscan) kale, stems removed and leaves cut into 2-inch ribbons