- 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
How to make this recipe
Heat the oven to 425°. 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.
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.
The rich topping on the chicken leaves one wanting a simply prepared vegetable, such as steamed broccoli, asparagus, or green beans.
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 or, if you can find it, a Riesling from the Finger Lakes in New York is a good possibility.