Chicken Breasts with Creamy Vegetable Topping

• 1 tablespoon cooking oil
• 1 red bell pepper, chopped
• 2 scallions including green tops, chopped
• 1 carrot, grated
• 8 ounces cream cheese, at room temperature
• 1 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed

1. Heat the oven to 425.
2. In a medium frying pan, heat the oil over moderate heat.
3. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes.
4. Add the scallions and carrot and cook 2 minutes longer.
5. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
6. Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt and pepper.
7. Put the breasts in a roasting pan and spread them with the vegetable cream cheese.
8. Bake the chicken until just done, 20 to 25 minutes.

cooking oil, red bell pepper, scallions including green tops, carrot, cream cheese, salt, freshground black pepper, chicken

Taken from www.foodandwine.com/recipes/chicken-breasts-with-creamy-vegetable-topping (may not work)