Bruchetta'n cheese-stuffed chicken breasts

1 can Italian style diced tomatoes, undrained
1 1/4 c shredded mozzarella cheese
1/4 c chopped fresh basil
1 pkg. chicken stove top stuffing
8 small boneless skinless chicken breast halves
1/3 c. kraft roasted red pepper Italian with Parmesan dressing.
Preheat oven to 350. Combine tomatoes, 1/2 c of the cheese, the basil and dry stuffing mix; stir just until moistened.
place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick.
Repeat with remaining chicken, adding 2 at a time to bag. Place chicken, top-side down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seamsides down, in 13x9 inch baking dish. Drizzle evenly with dressing.
Bake 40 min. Sprinkle with remaining 3/4 c cheese. Bake an additional 5 min. or until chicken is cooked through and cheese is melted.