In a microwave-safe bowl, combine panko and 1/2 tsp. olive oil. Microwave uncovered until golden-brown and toasted, 1-2 minutes, stirring once halfway through.

Carefully remove from microwave.

While panko microwaves, trim zucchini ends, halve widthwise, and cut into 1/4" planks.

Stem and coarsely chop basil.

In a mixing bowl, combine shredded cheese, softened cream cheese, pesto, and half the grated cheese (reserve remaining for garnish). Set aside.

Want a shortcut? Skip cutting and stuffing. Reserve cheese filling, season chicken, and skip to step 4.

Pat chicken dry and lay on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge so chicken remains in one piece. Open meat as you would a book.

Evenly divide cheese filling between chicken breasts, placing in center. Fold chicken in half over filling. Season both sides with garlic pepper and a pinch of salt.

Place chicken on prepared baking sheet and evenly top with 1 tsp. olive oil.

Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

If you skipped stuffing in step 3, top chicken evenly with cheese filling before roasting in hot oven.

Carefully remove from oven.

While chicken roasts, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add zucchini, lemon n herb seasoning, and a pinch of salt and pepper to hot pan. Stir occasionally until slightly browned and tender, 6-8 minutes.

Remove from burner.

While zucchini cooks, continue recipe.

Place marinara in another microwave-safe bowl and cover with a damp paper towel. Microwave covered until sauce is heated through, 30-60 seconds.

Carefully remove from microwave.

Plate dish as pictured on front of card, topping chicken with marinara and garnishing zucchini with remaining grated cheese and panko.Top dish with basil. Bon appétit!