Bruschetta 'n Cheese Stuffed Chicken Breasts

Prep: 15 min           Total: 1 Hour

1 Can (14 ½ oz.) Italian-style diced tomatoes, undrained

1 ¼ Cups Shredded Low-Moisture Part Skim Mozzarella Cheese, divided

¼ Cup Chopped Fresh Basil

1 Pkg (6 oz.) Stove Top Stuffing Mix for Chicken

8 Small boneless skinless chicken breast halves (2 lob.)

1/3 Cup Kraft Roasted Red Pepper Italian with Parmesan Dressing

Preheat oven to 350 degrees F. To prepare stuffing, combine tomatoes and their liquid. ½ cup shredded mozzarella cheese; basil and dry stuffing mix, stirring until just moistened.

Put 2 chicken breast halves in a large, freezer weight resealable bag. Pound the chicken with the side of a heavy can, rolling pin or meat mallet until chicken is ¼-inch thick. Repeat process in the same bag with remaining chicken breast, 2 at a time.

Place pounded chicken breast, smooth-side down, on a cutting board. Spread with 1/8 of the stuffing mixture.

Roll chicken breast, starting at the narrow end. As tightly as possible around stuffing mixture.

Place in 13x9-inch baking dish with seam side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 minutes.

Sprinkle with remaining ¾ cup cheese and bake 5 minutes longer, or until cheese is melted and chicken is cooked through (internal temperature of 170 degrees F) .

Makes 8 servings, 1 stuffed chicken breast each.