Step 1
Preheat the oven to 200C fan-forced (220C conventional). Combine the olives, garlic and oregano in a small bowl.
Step 2
Using a small sharp knife, cut a long pocket in the side of each chicken breast. Fold it open and pound gently to flatten slightly. Spoon a quarter of the olive mixture into each pocket, top with mozzarella and fold the chicken to enclose.
Step 3
Heat half the oil in a large, heavy-based ovenproof frying pan. Season the chicken with salt and pepper, cook for 2 minutes, skin-side down, then flip and cook the other side for another 2 minutes, or until golden. Remove from the heat, add the tomatoes and sugar to the pan around the chicken and place the pan in the preheated oven. Roast the chicken, skin side up, for 15 minutes, or until golden and cooked through.
Step 4
Meanwhile, rinse and steam the rice. Just before serving, toss the rice and lemon juice together.
Step 5
To serve, divide the rice between plates, place a chicken breast on the rice and spoon some of the tomato sauce onto the rice. Add spinach leaves and chopped dill and serve.
