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

1 1/4 cups mozzarella cheese, shredded, divided

1/4 cup fresh basil, chopped

1 package Stove Top Stuffing Mix for Chicken

8 skinless boneless chicken breasts, small

1/3 cup Kraft Roasted Red Pepper Italian with Parmesean Salad Dressing

Preheat oven to 350 degrees.   

Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix.  Stir until just moistened.  Place 2 chicken breast halves in large freezer-weight zip top bag.  Pound chicken with meat mallet or side of heavy can (or if you’re Danielle, your fists), until chicken is 1/4″ thick.  Repeat with remaining chicken,  adding two at a time to bag.  Place chicken, top sides down, on cutting board.  Spread evenly with stuffing mixture.  Starting at one of the narrow ends, tightly roll up chicken.  Place seam sides down in 13×9″ baking dish.  Drizzle evenly with dressing.  Bake 40 minutes.  Sprinkle with remaining 3/4 cup cheese.  Bake an additional 5 minutes, or until chicken is cooked through (165 degrees F), and cheese is melted.

Variation:

For a South of the border style dish, simply use diced tomatoes with bell or jalapeno peppers, Mexican style shredded cheese, instead of mozzarella cheese, and chopped cilantro instead of basil.

 8  Servings