Finely chop mushrooms.

Cut broccoli into bite-sized pieces.

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

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

Add mushrooms, 1/4 tsp. salt, and half the garlic and parsley seasoning (reserve remaining for vegetables) to hot pan.

Stir occasionally until browned, 4-6 minutes.

Remove from burner and drain any excess liquid.

Transfer mushrooms to a mixing bowl and stir in cream cheese and grated cheese until combined. Set aside.

Pat chicken dry. Lay chicken 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.

Divide mushroom mixture evenly between chicken breasts, placing in center. Fold chicken in half over filling.

Season both sides with 1/4 tsp. salt and rotisserie chicken seasoning.

Place chicken on one prepared baking sheet.

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

Carefully remove from oven.

While chicken roasts, continue recipe.

Place broccoli, bell peppers, 2 tsp. olive oil, 1/4 tsp. salt, and remaining garlic and parsley seasoning on second prepared baking sheet. Massage oil and seasonings into vegetables. Spread into an even layer.

Roast in hot oven until vegetables are browned and fork-tender, 12-14 minutes.

Carefully remove from oven.

Plate dish as pictured on front of card, topping chicken with softened butter. Bon appétit!