Baked Chicken With Cream Cheese Vegetable Topping Recipe

Ingredients for Baked Chicken With Cream Cheese Vegetable Topping

• Skinless Chicken Breasts
• Cooking Oil
• Red Bell Pepper
• Orange Bell Pepper
• Green Bell Pepper
• Onion
• 1/2 medium carrot, chopped
• 1/2 medium zucchini, chopped
• 4 ounces cream cheese, softened
• 1 teaspoon salt
• Fresh Ground Black Pepper
• Dried Whole Dill Weed

How to Make Baked Chicken With Cream Cheese Vegetable Topping

1. Preheat oven to 425°F (220°C).
2. In a medium frying pan, heat 1 tablespoon of olive oil over medium heat.
3. Add 1 medium bell pepper (any color), chopped, and cook, stirring occasionally, until softened, about 3 minutes.
4. Add 1/2 medium onion, chopped; 1/2 medium carrot, chopped; and 1/2 medium zucchini, chopped. Cook for 2 more minutes. Drain any excess liquid.
5. In a medium bowl, combine the cooked vegetables with 4 ounces cream cheese, softened; 3/4 teaspoon salt; 1/4 teaspoon black pepper; and 1 tablespoon fresh dill, chopped.
6. Season 2 boneless, skinless chicken breasts (about 1.5 lbs total) with the remaining salt and pepper.
7. Place the chicken breasts in a baking dish and spread the vegetable cream cheese mixture evenly over the top.
8. Bake for 20-25 minutes, or until the chicken is cooked through and the topping is lightly golden brown. Internal temperature should reach 165°F (74°C).