Baked Chicken With Cream Cheese Vegetable Topping

• 4 bone-in skinless chicken breasts (about 2 1/4 pounds in all)
• 1 tablespoon cooking oil
• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 small onion, chopped
• 1 carrot, grated
• 1 small zucchini, diced
• 8 ounces cream cheese, at room temperature
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon dried whole dill weed

1. Heat the oven to 425 degrees F.
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 onions,carrot and zucchini, cook 2 minutes longer, drain.
5. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and dill.
6. Sprinkle the chicken breasts with the remaining 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.

chicken breasts, cooking oil, red bell pepper, orange bell pepper, green bell pepper, onion, carrot, zucchini, cream cheese, salt, fresh ground black pepper, dill weed

Taken from www.food.com/recipe/baked-chicken-with-cream-cheese-vegetable-topping-115177 (may not work)