Spinach-Stuffed Chicken Breasts

1-1/2 cups water

6 Tbsp.  KRAFT Roasted Red Pepper Italian with Parmesan Dressing, divided

1 pkg. (10 oz.) spinach leaves, stems removed, chopped

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/4 cup coarsely chopped roasted red peppers

6 small  boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese 

 

HEAT oven to 350ºF.
BRING water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min.
SPREAD onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13x9-inch baking dish. Brush with remaining dressing.
BAKE 35 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted.