Ricotta, Spinach, And Sun-Dried Tomato-Stuffed Chicken

• 2 cups boiling water
• 10 sun-dried tomatoes, packed without oil
• 1 1/2 teaspoons extravirgin olive oil
• 1/2 cup finely chopped onion
• 1 1/2 teaspoons dried oregano
• 4 garlic cloves, minced
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
• 2/3 cup fat-free ricotta cheese
• 1/4 cup (1 ounce) grated Parmesan cheese
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3 quarts water

1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and chop.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, and garlic; cook 3 minutes or until onion is tender, stirring occasionally. Add spinach; cook 3 minutes or until liquid almost evaporates. Add tomatoes; cook 1 minute. Place spinach mixture in a bowl; cool 5 minutes. Stir in cheeses, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
4. Divide spinach mixture into 4 equal portions; spoon each down center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling.
5. Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge by 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.
6. Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
7. Wine note: In matching this dish with wine, the tomatoes, spinach, garlic, and cheeses are more important factors than the mild-flavored chicken. A terrific match for this savory lineup is the famous Italian light red wine Chianti Classico, especially riservas. Great producers include Querciabella, Ruffino, and Antinori. -Karen MacNeil

boiling water, tomatoes, extravirgin olive oil, onion, oregano, garlic, mozzarella cheese, ricotta cheese, parmesan cheese, salt, black pepper, skinless, water

Taken from www.myrecipes.com/recipe/ricotta-spinach-sun-dried-tomato-stuffed-chicken (may not work)