Bruschetta Stuffed Chicken

This is one of my all time favorite chicken recipes. I serve it with a side of steamed fresh broccoli and a side of yellow summer squash cooked in browned butter.

INGREDIENTS:

• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 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 Italian salad dressing
  

DIRECTIONS:

1. PREHEAT oven to 350 degrees.
   
2. MIX tomatoes, cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
3. PLACE 2 chicken breasts in large freezer-weight resealable plasticbag. Pound with meat mallet or side of heavy can until chicken is 1/4inch thick. Remove from bag; place, top-sides down, on cutting board.
4. Repeat with remaining chicken. Spread chicken with stuffing mixture.
5. Starting at 1 narrow end, tightly roll up each breast. Place seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
6. BAKE 45 min. or until chicken is done (It should be at least 165°F on the inside).

Makes 8 servings.