Bruschetta 'n Cheese-Stuffed Chicken Breasts

This recipe is for 'Bruschetta 'n Cheese-Stuffed Chicken Breasts' that we really like. My friend Erin recommended it to me, and its from 'Kraft Foods' (<--see link for video and original recipe). Its WAY easy and pretty quick to do as well.

Ingredients:
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil (** we used dried)
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup (Roasted Red Pepper) Italian with Parmesan Dressing (** we just used the Italian dressing we had at home)

**we also didn't use that many chicken breasts, so we had a bunch of 'stuffing mix' leftover... we just added it to the pan around the stuffed chickens, and sprinkled it all with cheese too... turned out really good, and made our house smell amazing!!)

Directions:
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 large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken.

Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast.

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.