Stuffued Chicken Breasts

Prep:  15 min.

Total:  1 hr.

Ingredients

1 can (14 ½ oz.) Italian-style diced tomatoes, undrained

1 ¼ c. Kraft Shredded Low-Moisture Part Skim Mozzarella Cheese, divided

¼ 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

Method:

1.        Preheat oven to 350˚F.  To prepare stuffing, combine tomatoes & their liquid, ½ 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 heavy can, rolling pin,or meat mallet til chicken is ¼” thick.  Repeat process in the same bag w/ remaining chicken breasts, 2 at 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 at 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 40 min.

Makes 8 servings, 1 stuffed chicken breast ea.

Nutrition information:  Cal. 280; fat 8 g.; sodium 880 mg.; fiber 1 g.; protein 32 g.; vit A 10% DV; vit C 15% DV; calcium 15% DV; iron 10% DV.