Baked Chicken With Cream Cheese Vegetable Topping

A repertoire for the eyes and taste buds. Tangy cream cheese with a bouquet of vegetables.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

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.