Source: Food and Wine Quick from Scratch

Chicken Breasts with Creamy Vegetable Topping
Red bell pepper, scallion, and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken - simple and delicious.
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes


1 tablespoon cooking oil
1 red bell pepper, chopped
2 scallions, including green tops, chopped
1 carrots, grated
8 ounces cream cheese, at room temperature
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 Bone-in chicken breasts, (about 2 1/4 pounds in all), 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.

Wine Recommendation: A crisp and fruity white will cut through the rich cheese and pair well with the acidity of the bell pepper and scallion. A kabinett riesling from the Mosel-Saar-Ruwer region of Germany.