Stuffed Chicken Breasts Primavera

5 Tbsp Zesty Italian dressing, divided

1/2 of a medium red bell pepper, seeded, finely chopped

1/2 of a small zucchini, finely chopped

1/2 of a small onion, finely chopped

3/4 cup water

1 pkg (6 oz) stove top stuffing mix for chicken

8 boneless skinless chicken breasts (2 lbs), pounded to 1/4” thickness

1 cup shredded cheddar cheese, divided

Preheat oven to 350.  Heat 3 Tbsp of the dressing in large skillet on medium-high heat.  Add peppers, zucchini, and onions; cook until crisp-tender, stirring occasionally.  Add water; bring to boil.  Stir in stuffing mix; cover.  Remove from heat.  Let stand 5 minutes; set aside.  Place chicken breasts, top sides down, on large cutting board; spread evenly with the stuffing mixture.  Sprinkle with 1/2 cup of the cheese.  Starting at one of the short ends, tightly roll up each chicken piece; place, seam side down, in 13x9 dish.  Drizzle evenly with the remaining 2 Tbsp dressing.  Bake 30 minutes; sprinkle with remaining 1/2 cup of cheese.  Bake an additional 5 minutes or until cheese is melted and chicken is cooked through. 

Serves 8