Bruschetta 'n Cheese Stuffed Chicken Breasts

Here is a new dish I thought I would pass along to everyone! It was REALLY good and I hope you will all enjoy it also!

1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 1/4 cups Kraft Shredded Low Moisture Part Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb)
1/3 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing

Preheat oven to 350 degrees. To prepare stuffing, combine tomatoes and their liquid, 1/2 cup shredded mozzarella cheese, basil and dry stuffing mix, stirring until just moistened.

Put 2 chicken breast halves in a large freezer weight resealable bag. Pound the chicken with a meat mallet until chicken is 1/4" thick. Repeat process in the same bag with remaining chicken breasts, 2 at a time.

Place pounded chicken bresast, smooth-side down, on a cutting board. Spread with 1/8 of the stuffing mixture.

Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture.

Place in 13x9" baking dish with seam side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 mintues.

Sprinkle with remaining 3/4 cup cheese and bake 5 min. longer, or until cheese is melted and chicken is cooked through (internal temp. of 170 degrees).

calories 280, fat 8g, sodium 880 mg, carb 20g, fiber 1g, protein 32g