My Favorites: KRAFT Roasted Red Pepper Italian with Parmesan Dressing

KRAFT Roasted Red Pepper Italian with Parmesan Dressing is my very favorite salad dressing. It is packed with lots of flavor and goes with almost any type of salad and packs a big punch. It's also good on chicken, pasta salad, or even in pasta sauces. As an added bonus it's also low calorie and low fat--only 40 calories and 2 grams of fat per 2 Tbsp serving. That's at least 1/3 the calories and 1/7 the fat of regular ranch dressing. Here's one of my favorite recipes using the dressing--it's actually the reason that I bought the dressing in the first place, and I've been buying it ever since. Check it out on the kraft foods website. Enjoy!

Bruschetta 'n Cheese-Stuffed Chicken Breasts

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

1. PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
2. 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 two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
3. BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.