Prepare chicken according to package directions. Heat oil in a Dutch oven set over medium heat; sauté mushrooms for 5 minutes or until golden.
Step 2
Add onion and cook 2 minutes. Stir in rice and add 2 cups (500 mL) hot water. Bring to a simmer, stirring often. When water absorbs, add another 2 cups (500 mL) water and cook, stirring often, until rice is al dente.
Step 3
Stir in the tapenade, vinegar, spinach, goat cheese and basil. Season to taste with salt and pepper. Slice chicken and serve over risotto.
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