1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 1/4 c shredded mozzarella, divided
1/4 c chopped fresh basil
1 pkg stove top stuffing mix for chicken
8 small boneless skinless chicken breast halves (2 lb)
1/3 c Kraft roasted red Pepper Italian with Parmesan dressing
Preheat oven to 350* To prepare stuffing, combine tomatoes and their liquid, 1/2 c shredded cheese, basil and dry stuffing mix, stirring until just moistened. Put 2 chicken breast halves in a large freezer weight resealable bag. Pound with side of a heavy can or rolling pin until 1/4" thick. Repeat with remaining chicken. Place pounded chicken breasts, smooth side down, on a cutting board. Spread with 1/8 of stuffing mixture.
Place in 13x9 inch baking dish with seam side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 minutes.
Sprinkle with remaining 3/4 c cheese and bake 5 minutes longer, or until cheese is melted and chicken is cooked through.
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