Bruschetta Stuffed Chicken Breasts

• 1 (14 1/2 ounce) can Italian-style diced tomatoes
• 1 14 cups shredded low-moisture part-skim mozzarella cheese
• 14 cup chopped fresh basil
• 1 (6 ounce) package seasoned stuffing mix
• 8 small boneless skinless chicken breast halves
• 13 cup roasted red pepper Italian dressing

1. MIX tomatoes, 1/2 cup cheese and basil in medium bowl.
2. Add stuffing mix; stir just until moistened.
3. PLACE 2 chicken breasts in freezer-weight resealable plastic bag; pound to 1/4-inch thickness.
4. Remove from bag; place, top-sides down, on cutting board.
5. Repeat.
6. Spread chicken with stuffing mixture; roll up.
7. Place, seam-sides down, in 13x9-inch baking dish.
8. Drizzle with dressing.
9. BAKE 40 minute or until chicken is done (165F).
10. Sprinkle with remaining cheese; bake 5 minute or until melted.

italianstyle diced, mozzarella cheese, fresh basil, chicken, red pepper

Taken from www.food.com/recipe/bruschetta-stuffed-chicken-breasts-424448 (may not work)