The Recipe from the Rivers

Alright, I admit that I prefer baking to cooking...and love simple cooking recipes.  Here's a favorite at our house:
Bruschetta 'n Cheese Stuffed Chicken

1 can (14.5 oz) Italian-style diced tomatoes, undrained
1 1/4 cup shredded mozzarella cheese
1/4 cup fresh basil (optional-I usually don't use)
1 package stuffing mix for chicken
8 small boneless chicken breast halves (~2lbs)
1/3 cup Italian dressing

1) Preheat oven to 350 degrees. Prepare stuffing mix by combining tomatoes, 1/2 cup mozzarella cheese, basil, and dry stuffing mix.  Stir until just moistened.
2) Put chicken breast halves, 2 at a time, into freezer-weight resealable bag. Pound with side of metal can until 1/4" thick (approx.)
3)Place pounded chicken breast on cutting board; spread with 1/8 stuffing mixture.
4) Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture.
5) Place in 13x9 baking dish with seam side down; pour dressing evenly over chicken breast and bake for 40 minutes.
6) Sprinkle with remaining 3/4 cup cheese and bake 5 min longer or until cheese is melted and chicken cooked throughly.
Any extra stuffing mix can be placed around the chicken--it is good plain too!  Everyone at our house likes this dish and the chicken turns out moist.  :)

Now...I think we need a cookie recipe sharing week! Sarah