Bruschetta 'n Cheese-Stuffed Chicken Breasts

• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 1-1/4 cups KRAFT Shredded Mozzarella Cheese, divided
• 1/4 cup chopped fresh basil
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 8 small boneless skinless chicken breasts (2 lb.)
• 1/3 cup KRAFT Italian Roasted Red Pepper Dressing

1. Heat oven to 350F.
2. Combine tomatoes, 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; pound to 1/4-inch thickness.
5. Remove from bag.
6. Repeat with remaining chicken breasts.
7. Place chicken, top-sides down, on cutting board; cover with stuffing.
8. Starting at one short end, tightly roll up each breast.
9. Place, seam-sides down, in 13x9-inch baking dish; drizzle with dressing.
10. Bake 40 min.
11. or until chicken is done (165F).
12. Top with remaining cheese; bake 5 min.
13. or until melted.

italianstyle diced tomatoes, mozzarella cheese, fresh basil, stove, chicken breasts, red pepper

Taken from www.kraftrecipes.com/recipes/bruschetta-n-cheese-stuffed-chicken-breasts-91510.aspx (may not work)