- 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
- 1 1/4 (8 ounce) packages KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 1/4 cup chopped fresh basil
- 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
- 8 small boneless skinless chicken breast halves
- 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
- Preheat oven to 350 degrees F. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
- Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large 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-inch baking dish. Drizzle evenly with dressing.
- Bake 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170 degrees F) and cheese is melted.