Baked Chicken with Cream Cheese Vegetable Topping

4 bone-in skinless chicken breasts
1 tablespoon cooking oil
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 carrot, grated
1 small zucchini, diced
8 ounces cream cheese, at room temperature
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp dried whole dill weed

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 onions,carrot and zucchini cook 2 minutes longer, drain. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and dill.

Sprinkle the chicken breasts with the remaining salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese.

Bake the chicken until just done. It's probably not a bad idea to save time by precooking the chicken in the microwave.