Chicken with Vegetable Cream Cheese Topping

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
Active Time: 10 Minutes
Total Time: 30 Minutes Serves 4

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.

INGREDIENTS
1 tablespoon cooking oil
1 red bell pepper, chopped
2 scallions including green tops, chopped
1 carrot, 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

DIRECTIONS
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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 527 Fat. Total: 26g Carbohydrates, Total: 6g
Cholesterol: 210mg Sodium: 923mg Protein: 64g
Fiber: 1g % Cal. from Fat: 44% Fat, Saturated: 0g