1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) 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.
Recipe Source - Kraft
If you don't want to go to the hassle of pounding, stuffing, and rolling chicken breasts, you can make it casserole style with this recipe from the Stovetop website:
Bruschetta Chicken Bake
1 14 oz can diced tomatoes, undrained
1 pkg stuffing mix for chicken
2 cloves garlic, minced
1-1/2 lb. boneless skinless chcken breasts, cut into bite-sized pieces
1 t dried basil leaves
1 c shredded mozarella cheese
1. Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 cup hot water, and the garlic; stir just until stuffing mix is moistened. Set aside.
2. Place chicken in 13x9 baking dish; sprinkle with basil and cheese. Top with the stuffing mixture.
3. Bake 30 min. or until chicken is cooked through.
Makes 6 servings.