Spinach, Mozzarella and Dried Tomato-Stuffed Chicken Breasts

Rinse spinach and wilt in a saucepan over medium heat. Drain spinach well, chop and season with salt and pepper. Drain mozzarella and cut into small cubes. Drain tomatoes and cut into fine strips. Stuff chicken breast pockets with spinach, mozzarella and tomato. Fasten each chicken breast pocket closed with a wooden pick and season with salt and pepper. Heat 2 tablespoons butter and 2 tablespoons oil in a large frying pan and fry stuffed breasts over medium heat until golden brown on both sides. Reduce heat, pour lemon juice into pan, cover and cook until done, about 15 minutes. Slice stuffed breasts in half and serve with fresh salad as desired.