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

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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

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