Stuffed Chicken Breasts Primavera

• 5 Tbsp. KRAFT Zesty Italian Dressing, divided
• 1/2 of a medium red pepper, seeded, finely chopped
• 1/2 of a small zucchini, finely chopped
• 1/2 of a small onion, finely chopped
• 3/4 cup water
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4-inch thickness
• 1 cup KRAFT Shredded Cheddar Cheese, divided

1. Preheat oven to 350F.
2. Heat 3 Tbsp.
3. of the dressing in large skillet on medium-high heat.
4. Add peppers, zucchini and onions; cook until crisp-tender, stirring occasionally.
5. Add water; bring to boil.
6. Stir in stuffing mix; cover.
7. Remove from heat.
8. Let stand 5 min.
9. ; set aside.
10. Place chicken breasts, top-sides down, on large cutting board; spread evenly with the stuffing mixture.
11. Sprinkle with 1/2 cup of the cheese.
12. Starting at one of the short ends, tightly roll up each chicken piece; place, seam-side down, in 13x9-inch baking dish.
13. Drizzle evenly with the remaining 2 Tbsp.
14. dressing.
15. Bake 30 min.
16. ; sprinkle with remaining 1/2 cup cheese.
17. Bake an additional 5 min.
18. or until cheese is melted and chicken is cooked through (170F).

italian dressing, red pepper, zucchini, onion, water, stove, chicken breasts, cheddar cheese

Taken from www.kraftrecipes.com/recipes/stuffed-chicken-breasts-primavera-90207.aspx (may not work)