Coat chicken in half the oil and season to taste. Cook in a large heavy based saucepan for 4 minutes on each side, or until cooked through. Remove and rest for 5 minutes before slicing.
Stir in tomatoes and 1 cup hot stock and cook over medium heat, stirring continuously until most of the stock has been absorbed.
Continue adding stock 1 cup at a time, stirring until all the stock has almost been absorbed and rice is tender.
Stir in butter, Perfect Italiano Perfect Pizza, grated Parmesan, spinach and chicken. Serve immediately sprinkled with black pepper and extra Perfect Italiano Parmesan.
