Chicken Breasts with Creamy Vegetable Topping

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.

Menu Suggestions

The rich topping on the chicken leaves one wanting a simply prepared vegetable, such as steamed broccoli, asparagus, or green beans.

VARIATION -- Chicken Breasts with Boursin-Cheese Sauce

Substitute a 5 1/2-ounce package of plain or garlic-and-herb-flavored Boursin cheese for the cream cheese.