Trim zucchini ends, halve lengthwise, and cut into 1/4" slices on an angle.

Remove stem, seeds, and ribs, and cut red bell pepper into 1/4" slices.

In a mixing bowl, combine softened cream cheese and half the Parmesan (reserve remaining for topping chicken).

Pat chicken breasts dry, and place on a clean cutting board. Using a sharp knife, make a lengthwise cut in the thickest side of the chicken. Cut should be deep enough to stuff with cream cheese mixture. Repeat with second breast.

Fill each chicken breast with half the cream cheese mixture. If chicken is misshapen, gently press to flatten.

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

Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes on one side.

Remove from burner. Transfer chicken to prepared baking sheet, seared side up. Top evenly with marinara and remaining Parmesan. Wipe pan clean and reserve.

Bake in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.

While chicken bakes, cook vegetables.

Return pan used to cook chicken to medium-high heat.

Add 2 tsp. olive oil, red bell pepper, and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-6 minutes.

Stir in seasoning blend, 1/4 tsp. salt, a pinch of pepper, and softened butter until combined and melted, 30-60 seconds.

Remove from burner.

Plate dish as pictured on front of card. Bon appétit!