• 4 Compliments Balance Extra Lean Mediterranean Chicken Breasts
• 3 tbsp (45 mL) Compliments Toscano PGI Extra Virgin Olive Oil
• 1 pkg. (227 g) white mushrooms, quartered
• ½ red onion, diced
• 1½ cups (375 mL) Compliments Arborio Rice
• 6 tbsp (90 mL) Compliments Sensations Flame Roasted
• 1 tbsp (15 mL) Compliments Sensations Aged Balsamic Vinegar of Modena
• 1 cup (250 mL) thinly sliced Compliments Organic Baby Spinach
• 1 cup (250 mL) Compliments Goat's Milk Cheese Crumbles
• ¼ cup (60 mL) chopped fresh basil

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

Serves: 4