Bruschetta 'n Cheese Stuffed Chicken Breasts
What you need:
-- 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
HEAT oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
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. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. 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.