Bruschetta 'n Cheese-Stuffed Chicken Breasts

1 can (14-1/2 oz.) Italian-style diced tomatoes, 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 breast halves (2 lb.)

1/3 cup  KRAFT Roasted Red Pepper Italian with Parmesan Dressing 

HEAT oven to 350ºF.  

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in freezer-weight resealable plastic bag; pound to 1/4-inch thickness. Remove from bag; place, top-sides down, on cutting board. Repeat. Spread chicken with stuffing mixture.

ROLL chicken breasts up; place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Sprinkle with remaining cheese; bake 5 min. or until melted.

Photos courtesy of kraftrecipes.com