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.

THE Chocolate Zucchini Cake

1/2 cup soft (not melted) margarine
1/2 cup oil
1 3/4 cups sugar
2 eggs
1/2 cup sour milk
2 1/2 cups flour
4 tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1 tsp vanilla
2 cups shredded zucchini
1/4 cup chocolate chips

Cream together margarine, oil and sugar. Add eggs and sour milk. Beat with a mixer. Mix dry ingredients. Add to cream mixture. Add vanilla. Stir in zucchini by hand. (If you use the mixer, it wraps around the beaters really bad and tight. It's a big mess.) Spoon batter into a 9x12 pan. Sprinkle the top with chocolate chips.

Bake for 40 - 50 minutes at 325. Bake muffins for 20 minutes.