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

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft.

Drain and chop.

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.

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.

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.

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.

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.

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