Bruschetta 'n Cheese Stuffed Chicken Breasts

prep: 15 mins.......total time: approx. 1 hour

1 can(14 1/2 oz) Italian style diced tomatos, undrained

1 1/4 cups shredded mozzarella cheese, divided

1/4 cup chopped fresh basil

1 pkg Stove Top Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves

1/3 cup Kraft Roasted Red Pepper Italian with Parmesean Dressing

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1) preheat oven to 350 degrees F.

2) to prepare stuffin, combine tomatos with their liquid, 1/2 cup shredded cheese, basil and dry stuffin mix. stirrin until just moistened. (i added a splash of the dressin in it..a mite bit more flavour)

3) put 2 breast halves in a large freezer weight resealable bag. pound the chicken with the side of a heavy can, rollin pin or meat mallet until chicken is 1/4" thick. repeat with all breasts.

4) place pounded chicken breasts smooth side down on a cuttin board. spread 1/8 of stuffin mixture on breast.

5) roll breast, startin at the narrow end as tightly as possible around stuffin mix.

6). place seam side down in a 13x9 inch pan (i sprayed a little non-stick spray on the pan first). when all breasts are done, poor dressin evenly over the chicken and bake for 40 minutes.

7) sprinkle with remainin 3/4 cup of cheese and bake 5 minutes longer or until cheese is melted and chicken is cooked through (internal temp of 170 degrees f).

*****i added more cheese on the top of the chicken...cheese is good...more cheese is better!!! lol!!!