Cheese Stuffed Chicken Breasts

• 14 1/2 ounces italian plum (roma) tomatoes diced, undrained, 1 can
• 13 cup sweet red bell peppers, roasted
• 1 1/4 cups mozzarella cheese low moisture, part-skim, shredded, divided
• 1/4 cup basil freshly chopped
• 1 each stuffing mix
• 24 ounces chicken breast halves, boneless, skinless 4 each, 6 ounce each breast
• parmesan, parmigiano-reggiano cheese, grated

1. Heat oven to 350 degrees F.
2. Mix tomatoes, roasted bell pepper, 1/2 cup cheese and basil in medium bowl.
3. Add stuffing mix; stir just until moistened.
4. Place 2 chicken breasts in large freezer-weight resealable plastic bag.
5. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick.
6. Remove from bag; place, top-sides down, on cutting board.
7. Repeat with remaining chicken.
8. Spread chicken with stuffing mixture.
9. Starting at 1 narrow end, tightly roll up each breast.
10. Place, seam-sides down, in 13x9-inch baking dish.
11. Sprinkle parmesan on top.
12. Bake 40 min or until chicken is done (165F).
13. Sprinkle with remaining cheese; bake 5 min or until melted.

italian plum, sweet red bell peppers, mozzarella cheese, basil freshly, stuffing mix, chicken, parmesan

Taken from recipeland.com/recipe/v/cheese-stuffed-chicken-breasts-49954 (may not work)