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

INGREDIENTS

• 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