Basil-Stuffed Chicken Breasts

• 4 small boneless skinless chicken breasts (1 lb.)
• 1/2 cup KRAFT Balsamic Tomato Basil Vinaigrette Dressing, divided
• 1 cup dry bread crumbs
• 1/3 cup chopped fresh basil, divided
• 2 cloves garlic, minced
• 4 tsp. KRAFT Grated Parmesan Cheese
• 1 can (14-1/2 oz.) diced tomatoes, undrained

1. Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side.
2. Place chicken in bowl; drizzle with 1/4 cup dressing.
3. Refrigerate 30 min.
4. to marinate.
5. Heat oven to 375F.
6. Mix bread crumbs, 1/4 cup basil, garlic and remaining dressing until blended.
7. Remove chicken from marinade; discard marinade.
8. Spoon about 3 Tbsp.
9. of the crumb mixture into pocket in each chicken breast; place on foil-covered baking sheet.
10. Bake 25 min.
11. or until chicken is done (165 degrees F).
12. Meanwhile, combine cheese and remaining basil.
13. Cook tomatoes in saucepan until heated through.
14. Serve chicken topped with tomatoes and cheese mixture.

chicken breasts, tomato basil, bread crumbs, fresh basil, garlic, parmesan cheese, tomatoes

Taken from www.kraftrecipes.com/recipes/basil-stuffed-chicken-breasts-181502.aspx (may not work)