Bruschetta 'n Cheese-Stuffed Chicken Breasts

Ingredients

• 14 oz canned tomatoes diced with basil, garlic and oregano, undrained canned
• 0.3 cup basil fresh chopped
• 1.3 cups low-moisture part-skim mozzarella cheese shredded divided kraft
• 0.3 cup roasted pepper dressing red italian kraft
• 2 lb chicken breasts boneless skinless
• 6 oz stove top stuffing mix for chicken

Equipment

• bowl
• oven
• baking pan
• ziploc bags

Directions

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 freezer-weight resealable plastic bag. Pound chicken to 1/4-inch thickness.
5. Remove chicken from bag; place, top sides down, on work surface. Repeat with remaining chicken breasts. Spoon stuffing mixture over chicken.
6. Roll chicken breasts up, starting at one short end of each.
7. Place, seam sides down, in 13x9-inch baking dish; drizzle with dressing.
8. Bake 40 min. or until chicken is done (165F). Top with remaining cheese; bake 5 min. or until melted.