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

Ingredients

• 0.3 teaspoon pepper black divided
• 1.5 teaspoons olive oil extravirgin
• 0.7 cup ricotta cheese fat-free
• 4  garlic cloves minced
• 0.5 cup onion finely chopped
• 1.5 teaspoons oregano dried
• 1 ounce parmesan cheese grated
• 3 ounces part-skim mozzarella cheese shredded
• 0.5 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless
• 10 ounce pkt spinach frozen dry thawed drained chopped
• 10  sun-dried tomatoes packed
• 2 cups water boiling
• 3 quarts water 

Equipment

• bowl
• frying pan
• pot
• plastic wrap
• meat tenderizer

Directions

1. Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft.
2. Drain and chop.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion, oregano, and garlic; cook 3 minutes or until onion is tender, stirring occasionally.
5. Add spinach; cook 3 minutes or until liquid almost evaporates.
6. Add tomatoes; cook 1 minute.
7. Place spinach mixture in a bowl; cool 5 minutes. Stir in cheeses, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
8. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat.
9. 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.
10. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.
11. 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.
12. 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.
13. 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.
14. 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.
15. Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally.
16. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
17. 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