Baked Chicken With Cream Cheese Vegetable Topping - cooking recipe

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

Preparation

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