Heat the oven to 425°. 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 scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese. Bake the chicken until just done, 20 to 25 minutes.
Menu Suggestions: The rich topping on the chicken leaves one wanting a simply prepared vegetable, such as steamed broccoli, asparagus, or green beans.
Variation: Chicken Breasts with Boursin-Cheese Sauce: Substitute a 5 1/2-ounce package of plain or garlic-and-herb-flavored Boursin cheese for the cream cheese.
Wine Recommendation: A crisp and fruity white will cut through the rich cheese and pair well with the acidity of the bell pepper and scallion. A kabinett riesling from the Mosel-Saar-Ruwer region of Germany or, if you can find it, a riesling from the Finger Lakes in New York is a good possibility.