Recipe by: Kraft Heinz
1 can (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, 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 breasts (2 lb.)
1/3 cup KRAFT Italian Roasted Red Pepper Dressing
1 – Heat oven to 350ºF.
2 – Combine tomatoes, 1/2 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 chicken to 1/4-inch thickness. Remove chicken from bag; place, top sides down, on work surface. Repeat with remaining chicken breasts. Spoon stuffing mixture over chicken.
4 – Roll chicken breasts up, starting at one short end of each. Place, seam sides down, in 13×9-inch baking dish; drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Top with remaining cheese; bake 5 min. or until melted.