Heat oven to 375F and grease an 8" x 11" baking dish.
If the breasts are uneven thickness, pound them between pieces of parchment or in a zip-top bag to an even ¾"-1" thickness using a meat pounder or rolling pin.
Season chicken with salt and pepper, and place them in the prepared baking dish.
Saute the kale until wilted.
Meanwhile, whisk together caesar dressing and greek yogurt.
Add sauteed kale and crumbled, cooked bacon on top of the chicken.
Pour the caesar mixture over the chicken then add grated Parmesan cheese on top.
Place dish in the oven and bake at 375F for 30 minutes or until a meat thermometer reads 150°F.
Turn the oven to broil and broil the breasts for an additional 2-4 minutes or until you see nice browning on top, being careful not to let it burn.
The meat thermometer should register 165°F when finished.
Remove from the oven, cover loosely with foil and allow the chicken to rest 5-10 minutes before slicing or serving.
Garnish with parsley and more parmesan, if desired.