1 can (14½ ounces) Italian-style diced tomatoes, undrained

1¼ cups shredded low-moisture part-skim mozzarella cheese, divided

¼ cup chopped fresh basil

1 package (6 ounces) stuffing mix for chicken

8 small boneless skinless chicken breast halves (2 pounds)

1/3 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing

Preheat oven to 350 degrees. Combine tomatoes with their liquid, ½ cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

Place 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is ¼-inch thick.

Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large 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.

Bake 40 min. Sprinkle with remaining ¾ cup cheese. Bake an additional 5 min. or until chicken is cooked through (170 degrees) and cheese is melted.

Makes 8 servings.

Variation: For a south-of-the-border style chicken dish, prepare as directed substituting diced tomatoes with bell or jalapeno peppers for the Italian-style diced tomatoes, Mexican style shredded cheese for the mozzarella cheese and chopped fresh cilantro for the basil.

Nutrition (per serving): Calories 280, Total fat 8 g, Saturated fat 3 g, Cholesterol 80 mg, Sodium 880 mg, Carbohydrate 20 g, Dietary fiber 1 g, Sugars 5 g, Protein 32 g, Vitamin A 10 percent DV, Vitamin C 15 percent DV, Calcium 15 percent DV, Iron 10 percent DV.

4 cups each baby spinach leaves and mixed salad greens2 cups sliced strawberries1 can (15 ounces) mandarin orange segments, drained8 ounces sugar snap peas, halved1 package (6 ounces) oven roasted chicken breast cuts (about 1¼ cups)½ cup pecan halves, toasted½ cup Kraft Light Raspberry Vinaigrette Reduced Fat DressingToss all ingredients in large bowl. Spoon onto 4 serving plates.Makes 4 servings.Jazz It Up: For a beautiful presentation of this colorful salad, layer ingredients in clear glass bowl or arrange on 4 individual salad plates.Nutrition (per serving): Calories 310 Total fat 16 g, Saturated fat 4 g, Cholesterol 30 mg, Sodium 690 mg, Carbohydrate 28 g, Dietary fiber 8 g, Sugars 17 g, Protein 16 g, Vitamin A 50 percent DV, Vitamin C 180 percent DV, Calcium 8 percent DV, Iron 15 percent DV.

6 ounces boneless skinless chicken breasts, cooked, chopped¼ cup sliced celery¼ cup chopped onions3 tablespoon Miracle Whip light salad dressing½ teaspoon dried basil leaves2 medium tomatoesCombine chicken, celery and onions in medium bowl. Add combined dressing and basil; mix lightly. Cover and refrigerate at least 1 hour.Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all of the way through to bottom of tomato.Place 1 tomato on each salad plate; gently separate wedges. Fill evenly with the chicken salad.Makes 2 servings.Nutrition (per serving): Calories 160 Total fat 4.5 g, Saturated fat 1 g, Cholesterol 55 mg, Sodium 270 mg, Carbohydrate 10 g, Dietary fiber 2 g, Sugars 6 g, Protein 20 g, Vitamin A 25 percent DV, Vitamin C 30 percent DV, Calcium 4 percent DV, Iron 6 percent DV.

Enjoy this refreshing, low calorie, main-dish salad that provides 1 cup of the recommended 2½ cups of vegetables per day and ½ cup of the recommended 2 cups of fruit per day. The baby spinach provides vitamin A, and the strawberries are an excellent source of vitamin C.