Stuffed Chicken Breasts

Prep: 15 min. Total: 1 hr. Ingredients 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained 1-1/4 c. Kraft Shredded Low-Moisture Part Skim Mozzarella Cheese, divided 1/4 c. chopped fresh basil 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken 8 sm. boneless, skinless chicken breast halves (2 lb.) 1/3 c. Kraft Roasted Red Pepper Italian w/ Parmesan Dressing 1. Preheat oven to 350 deg. F. To prepare stuffing, combine tomatoes & their liquid, 1/2 c. shredded mozzarella cheese, basil & dry stuffing mix, stirring til just moistened. 2. Put 2 chicken breast halves in lg., freezer weight resealable bag. Pound chicken w/ side of a heavy can, rolling pin or meat mallet til chicken is 1/4" thick. Repeat process in the same bag w/ remaining chicken breasts, 2 @ a time. 3. Place pounded chicken breast, smooth-side down, on cutting board. Spread w/ 1/8 of stuffing mixture. 4. Roll chicken breast, starting @ narrow end, as tightly as possible around stuffing mixture. 5. Place in 13x9" baking dish w/ seam side down as this allows the chicken to hold together nicely. Pour dressing evenly over chicken & bake for 40 min. 6. Sprinkle w/ remaining 3/4 c. cheese & bake 5 min. longer, or til cheese is melted & chicken is cooked through (internal temperature of 170 deg. F.). Makes 8 servings, 1 stuffed chicken breasts ea. Nutritional Information: Calories: 280, Fat 8 g., Sodium: 880 mg., Carbohydrates: 20 g., Fiber: 1 g., Protein 32 g., Vitamin A: 10% DV, Vitamin C: 15% DV, Calcium: 15% DV, Iron: 10% DV.