Trim bottom end from broccolini.

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

Mince chives.

Peel and halve shallot. Slice thinly.

Finely chop almonds.

Combine almonds and lemon zest in a mixing bowl. Set aside.

Combine 2 tsp. lemon juice and garlic oil in another mixing bowl. Set aside.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Place broccolini and shallot on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into broccolini.

Spread into a single layer and roast in hot oven until lightly charred, 12-15 minutes.

Drizzle roasted broccolini with lemon-garlic oil. Top with almond-lemon zest mixture.

While broccolini roasts, cook chicken.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.

Tear smoked Gouda into four pieces.

Return pan used to cook chicken to medium heat. Combine 1/4 cup water and cream cheese in hot pan and bring to a simmer, stirring often.

Once simmering, cook until cream cheese is mostly melted.

Stir in smoked Gouda, one piece at a time, until sauce is smooth. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner and stir in chives.

Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste). Squeeze lemon wedges over to taste. Bon appétit!