Ingredients

• 14½ ounce can Italian-style diced tomatoes, undrained
• 1¼ cups low-moisture part-skim mozzarella cheese; shredded, divided
• ¼ cup chopped fresh basil
• 16 ounce package Stove Top Stuffing Mix for Chicken
• 8 small Boneless skinless chicken breast halves (2 lb.)
• ⅓ cup Roasted Red Pepper Italian with Parmesan Dressing

Preparation

1. Heat oven to 350ºF.
2. Mix tomatoes, ½ cup cheese and basil in medium  bowl. Add stuffing mix; stir just until moistened.
3. Place 2 chicken breasts in freezer-weight resealable plastic bag; pound to ¼-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture.
4. Roll chicken breasts up; place, seam-sides down, in 13-inch-by-9-inch baking dish. Drizzle with dressing. Bake 40 minutes or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 minutes or until melted.

Variation

For a south-of-the-border-style chicken dish, use diced tomatoes with bell or jalapeno peppers, Mexican Style Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.