Start this recipe by frying the onion in a pan with a little oil to soften, add in the couscous, chilli flakes and approximately 200ml hot water and allow to cook for 2-3 minutes. Remove off the heat, stir in the parsley, pine nuts, feta cheese and the chopped peppers. Slit the chicken breast down the middle horizontally creating a pocket. Stand the chicken on their side and fill with half of the couscous stuffing. Wrap around a piece of Parma ham around each breast, drizzle with a little olive oil and season with salt and pepper. Place onto a baking tray and cook in the oven at 200`c for 10-12 minutes. Meanwhile, quickly pan fry the kale with a little salt, pepper and olive oil leaving still crunchy. To serve, spoon the remaining couscous over 2 large serving plates and place the cooked kale on top in the middle. Place the cooked stuffed chicken breast and serve immediately.