Bruschetta 'n Cheese-Stuffed Chicken Breasts

By Debbie-5

Ingredients

• 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

Preparation

Step 1

HEAT oven to 350ºF.

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture.

ROLL chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.