Thursday, March 19, 2009
Recipe Thursday: Chicken Breasts with Creamy Vegetable Topping
This week's recipe comes from my Food and Wine "Quick from Scratch, Chicken Cookbook" It was super easy and very tasty. If you think the kiddos won't like the topping, simply leave it off a couple of pieces before you cook it. Also, the recipe calls for bone in breasts; but I used boneless thighs. So feel free to substitute as you wish. I even have picture for you this week!
1 Tbsp Olive Oil
1 red bell pepper, chopped
2 scallions chopped
1 carrot grated.
8 oz cream cheese at room temperature
1 tsp salt
1/2 tsp black pepper
4 bone in chicken breasts (all skin removed)
Heat oven to 425
Heat oil over medium heat and then add the bell pepper and cook until it starts to soften.
Add the scallions and carrots and cook 2 -3 minutes longer
Mix the vegetables with the cream cheese and add 3/4 tsp of the salt and 1/4 tsp of the pepper.
Sprinkle the chicken with the remaining salt/pepper.
Put the breasts in a roasting pan and then spread with vegetable cream cheese
Bake until done about 25 minutes. Enjoy! I'll be back later with something creative.