This week's recipe comes from a "Food and Wine" Magazine that I photocopied long ago. I found this one last night and it sounded scrumptious and simple, so I thought I'd share. I hope you enjoy it.
1 Tbsp cooking oil
1 red bell pepper, chopped.
2 scallions including green tops, chopped.
1 carrot grated
8 oz cream cheese at room temperature
4 bone in chicken breasts, skin removed.
Heat the oven to 425. Heat the oil in a medium frying pan 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 for another 2 minutes.
Mix the vegetable with the cream cheese and some S&P.
Season the Chicken breasts and put them in a roasting pan and then spread them with the Vegetable Cream Cheese.
Bake until done, 25 minutes.