Bruschetta and Cheese Stuffed Chicken Breasts

 1 can (14 oz) italian style diced tomatoes, undrained
1 1/4 ups shredded mozzarella cheese
1/4 cup chopped fresh basil 
1 pkg (6 oz) stuffing mix for chicken
2 pounds chicken breasts, pounded to 1/4 inch thickness and cut into 8 pieces
1/3 cup zesty italian dressing
1/4 cup roasted red bell peppers, chopped

Heat oven to 350.  Mix tomatoes, 1/2 cup cheese and basil in medium bowl.  Add stuffing mix and bell pepper; stir just until moistened.  Place pounded chicken on cutting board and spread each piece with stuffing mixture.  Starting at 1 end, tightly roll up each breast.  Place, seam sides down, in 13x9 pan.  Drizzle with dressing.  Bake 40 minutes or until chicken is done.  Sprinkle with remaining cheese; bake 5 minutes or until cheese is melted.

Serves 8