Stuffed Chicken Breasts

1 can (14 1/2 oz) Italian-style diced tomatoes, undrained
1 1/4 C shredded Mozzarella Cheese, divided
1/4 C chopped fresh basil
1 pkg (6 oz) Stuffing mix for chicken
8 small boneless skinless chicken breast halves
1/3 C Roasted Red Pepper Italian with Parmesan Dressing

Preheat oven to 350 degrees. To prepare stuffing, combine tomatoes and their liquid, 1/2 C cheese, basil and dry stuffing mix, stirring until just moistened. Put 2 chicken breast halves in a large, freezer weight resealable bag. Pound the chicken with the side of a heavy can, rolling in or meat mallet until chicken is 1/4 inch thick. Repeat process in the same bag with remaining chicken breasts, 2 at a time. Place pounded chicken breast, smooth side down, on a cutting board. Spread with 1/8 of the stuffing mixture. Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture. Place in 13x9 baking dish with seam side down. Pour dressing evenly over chicken and bake for 40 min. Sprinkle with remaining 3/4 C cheese and bake 5 min longer, or until cheese is melted and chicken is cooked through.