Trim zucchini. Halve widthwise, then cut into planks, about ½” thick.

Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Finely chop parsley, leaves and stems.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Mince garlic.

Pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic.

Season with half the seasoned salt (reserve remaining for zucchini).

Place flour on a plate. Place chicken on flour, pressing gently to adhere to both sides.

Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan and cook until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.

Transfer to another plate. Reserve pan; no need to wipe clean.

While chicken cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and season with remaining seasoned salt and a pinch of salt and pepper. Cook until tender and browned, 3-5 minutes per side.

Stir in 2 tsp. lemon juice and half the lemon zest (reserve remaining for panko).

Remove from burner.

Return pan used to cook chicken to medium heat. Add 2 tsp. olive oil and garlic to hot pan. Stir often, scraping up brown bits from bottom of pan, until garlic is fragrant and starting to brown, 1-2 minutes.

Add tomatoes and 2 Tbsp. water. Stir occasionally, gently smashing with utensil, until tomatoes break down, 5-7 minutes.

If sauce is too thick, add additional water, 1 tsp. at a time, as needed.

Remove from burner. Stir in half the butter (reserve remaining for ciabatta), 1/4 tsp. salt, a pinch of pepper, and half the parsley (reserve remaining for garnish) until butter is melted and combined.

Place panko, 2 tsp. olive oil, remaining lemon zest, and a pinch of salt and pepper on a microwave-safe plate. Microwave until golden-brown and toasted, 1-2 minutes, stirring once halfway through.

Carefully remove from microwave.

Halve ciabatta and toast under broiler or in toaster until golden brown, 1-3 minutes.

Don't text and broil! Keep an eye on oven as ciabatta may burn easily under broiler.

Carefully remove from broiler or toaster. Top cut sides of ciabatta with remaining butter.

Plate dish as pictured on front of card, topping chicken with sauce, toasted panko, cheese, and remaining parsley. Squeeze lemon wedges over dish to taste. Bon appétit!