Bruschetta 'n Cheese Stuffed-Chicken Breasts

Ingredients

• 19 ounce canned tomatoes diced with garlic and olive oil, undrained canned
• 0.3 cup basil fresh chopped
• 0.3 cup signature roasted pepper red with parmesan dressing kraft
• 1.3 cups mozzarella cheese shredded divided kraft
• 8 small chicken breasts boneless skinless
• 120 g stove top stuffing mix for chicken

Equipment

• bowl
• oven
• baking pan
• ziploc bags
• cutting board
• meat tenderizer

Directions

1. Heat oven to 350 degrees F.
2. Mix 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 with meat mallet or side of heavy can until chicken is 1/4 inch thick.
5. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken.
6. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast.
7. Place, seam-sides down, in 13x9-inch baking dish.
8. Drizzle with dressing.
9. Bake 40 minutes or until chicken is done (170 degrees F).
10. Sprinkle with remaining cheese; bake 5 minutes or until melted.