Chicken Breasts With Creamy Vegetable Topping

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1 tablespoon cooking oil

1 red bell pepper, chopped

2 scallions including green tops, chopped

1 carrot, grated

8 ounces cream cheese, at room temperature

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed

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