Restaurant-Style Bruschetta & Cheese Stuffed Chicken Breasts

• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
• 1 12 cups part-skim mozzarella cheese, divided
• 1 12 teaspoons oregano
• 1 (6 ounce) package Stove Top stuffing mix, Chicken
• 8 small boneless skinless chicken breast halves (2 lb.)
• 13 cup light Italian dressing, Zesty
• 14 cup parmesan cheese, Grated

1. Preheat oven to 350F
2. Combine tomatoes, 1 cup of the mozzarella cheese, the oregano and dry stuffing mix; stir just until moistened.
3. In separate bowl, combine dressing and parmesan cheese.
4. Place chicken breasts in large plastic bag.
5. Pound chicken until chicken is 1/4 inch thick.
6. Place chicken, top-sides down, on baking dish; spread evenly with stuffing mixture.
7. Starting at one of the narrow ends, tightly roll up chicken.
8. Place, seam-sides down, in the baking dish.
9. Drizzle evenly with dressing mixture.
10. BAKE 40 minutes
11. Sprinkle breasts with remaining 1/2 cup mozzarella cheese.
12. Bake an additional 5 minutes or until chicken is cooked through (165F) and cheese is melted.

italianstyle diced tomatoes, mozzarella cheese, oregano, chicken, chicken, light italian dressing, parmesan cheese

Taken from www.food.com/recipe/restaurant-style-bruschetta-cheese-stuffed-chicken-breasts-314954 (may not work)