Stem and coarsely chop thyme. Halve tomatoes lengthwise and use a spoon to scoop out seeds. Season tomato wells with a pinch of salt. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Quarter butter. Combine cheese and panko in a mixing bowl. Set aside. Pat chicken breasts dry, and season both sides with a pinch of salt.

Place ¾ the butter (reserve remaining for sauce) in a microwave-safe bowl. Microwave until melted, 30 seconds. Divide cheese-panko mixture evenly between tomato wells. Drizzle melted butter evenly over tomatoes.

Place zucchini on one half of prepared baking sheet and toss with 1 Tbsp. olive oil and seasoning blend. Massage oil and seasoning into zucchini. Spread into a single layer on their side. Place stuffed tomatoes next to zucchini, leaving room to add chicken later. Roast in hot oven until vegetables start to soften, 5-6 minutes. Remove from oven. Vegetables will finish roasting in a later step. While vegetables roast, start chicken.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and sear undisturbed until browned, 2-3 minutes per side. Transfer chicken to empty half of prepared baking sheet. Reserve pan; no need to wipe clean. Roast again until vegetables are browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Rest cooked chicken, 3 minutes. While chicken rests, make sauce.

Return pan used to cook chicken to medium heat. Add sherry to hot pan and bring to a simmer. Once simmering, cook, 1 minute. Stir in demi-glace and thyme. Cook until slightly thickened, 30-45 seconds. Remove from burner and swirl in remaining butter. Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!