Chicken and Sun-Dried Tomatoes in 'Cream' Sauce

• 1/2 cup sun-dried tomato halves
• 4 skinless, boneless chicken breasts, about 1 1/2 pounds
• 1 large clove garlic, minced
• 1 tablespoon olive oil
• 1 cup dry white wine
• 1 tablespoon fresh marjoram leaves
• 1 1/4 cups low-fat ricotta cheese, at room temperature
• 1 1/4 cups nonfat yogurt, at room temperature

1. Pour boiling water on tomatoes and soak for 2 minutes.
2. Grill or saute chicken breasts until done.
3. Set aside and keep warm.
4. Drain liquid from tomatoes.
5. Saute garlic in oil in same pan in which chicken was cooked, for 30 seconds.
6. Stir in tomatoes, wine and marjoram and cook over high heat until liquid is reduced to about 1/3 cup.
7. In food processor or blender, beat ricotta and yogurt until smooth.
8. Remove tomato mixture from heat.
9. Stir in ricotta mixture.
10. Cut chicken into strips and stir into sauce.

tomato halves, skinless, clove garlic, olive oil, white wine, fresh marjoram, lowfat ricotta cheese, nonfat yogurt

Taken from cooking.nytimes.com/recipes/3016 (may not work)