- 1 tablespoon cooking oil
- 1 red bell pepper, chopped
- 2 scallions including green tops, chopped
- 1 carrot, grated
- 1 (8 ounce) package cream cheese, at room temperature
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 4 (9-ounce) bone-in chicken breasts, skin removed
- 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 scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
- Sprinkle the chicken breasts with the remaining 1/4 teaspoons of 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.