1-1/2 cups water
6 tablespoons Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup Low-Moisture Part-Skim Mozzarella Cheese
Heat oven to 350ºF.
Bring water and 2 tablespoons dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 minutes.
Spread onto chicken breasts. Roll up each breast, starting at one short end; place, seam-side down, in 13×9-inch baking dish. Brush with remaining dressing.
Bake 35 or until chicken is done (165ºF). Top with cheese; bake 5 minutes or until melted.