Trim zucchini ends, halve lengthwise, and cut into 1/2" slices. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Trim yellow squash ends, halve lengthwise, and cut into 1/2" slices.

In a mixing bowl, combine softened cream cheese and pesto. Set aside.

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 of chicken so chicken remains in one piece.

Open meat as you would a book.

Season both sides of chicken with half the savory seasoning (reserve remaining for vegetables) and 1/4 tsp. salt.

Evenly divide cream cheese-pesto mixture between chicken, placing in center. Fold in half over filling.

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

Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner and evenly top with shredded cheese. Cover and set aside until melted.

While chicken cooks, continue recipe.

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

Add zucchini, yellow squash, red pepper flakes (to taste), 1/4 tsp. salt, and remaining savory seasoning to hot pan. Stir occasionally until slightly browned and vegetables are tender, 4-6 minutes.

Remove from burner. Stir in softened butter until combined.

Plate dish as pictured on front of card, topping vegetables with grated cheese. Bon appétit!