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

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer, cut-side down.

Roast in hot oven until tender and browned, 14-16 minutes.

Carefully remove from oven. Add mustard, 1 tsp. lemon zest, and 1 Tbsp. lemon juice. Stir until combined. Sheet will be hot! Use a utensil.

While Brussels sprouts roast, continue recipe.

Halve and peel onion. Slice halves into thin strips.

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

Add onions to hot pan and stir occasionally until browned, 10-12 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, as needed.

Remove from burner.

While onions cook, continue recipe.

Combine panko, smoked paprika, and a pinch of salt and pepper on a plate. Spread into an even layer.

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 breast so chicken remains in one piece. Open meat as you would a book and lay flat.

Season both sides of chicken with 1/4 tsp. salt and a pinch of pepper. Top evenly with 1/3 the softened cream cheese (reserve remaining for sauce). Place chicken, cream cheese-side down, onto panko mixture, pressing gently to adhere.

Line a plate with a paper towel.

Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil.

Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

Remove from burner and transfer chicken to towel-lined plate.

Combine remaining softened cream cheese, 1/4 cup water, and a pinch of salt in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered, 1 minute.

Carefully remove from microwave. Stir in shredded cheese until melted and combined.

Plate dish as pictured on front of card, topping chicken with onions and sauce. Squeeze lemon wedges over to taste. Bon appétit!