Bruschetta n' Cheese Stuffed Chicken Breasts

I adapted this from a recipe found in the Kraft magazine.  I have a feeling the original may be a little tasteless, so feel free to change it up.  I added optional stuffing ideas, too, because you can be infinitely creative with what you choose to stuff inside chicken breasts.  Just be sure to season it well.  I'd love to hear your variations and what worked and what didn't, so be sure to leave a comment on this post when you've tried it! 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 stuffing mix for chicken 8 boneless chicken breast halves (2 lbs) marinated in roasted red pepper Italian w/parmesan dressing (save marinade) Preheat oven to 350 degrees.  Combine tomatoes, 1/2 c of cheese, the basil and dry stuffing mix; stir in enough marinade until just moistened.  Place 2 chicken breast halves in large freezer-weight resealable plastic bag.  Pound chicken with meat mallet until 1/4 in. thick.  Repeat with rest.  Spread chicken evenly with stuffing mixture.  Starting at narrow end, tightly roll up.  Place, seam-side down in 13x9 in. pan.  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.  Makes 8 servings. Optional stuffing ideas:  parmesan cheese, diced red bell pepper, Italian style bread crumbs, diced re-hydrated sun-dried tomatoes and salt to taste.