1/2 cup olive oil
1 cup chopped onion
1 cup sliced celery
1 cup chopped white grape tomatoes
1 cup sliced mushrooms
1 teaspoon salt
3 (4 ounce) fillets white chicken breast halves
1 cup sliced fresh mushrooms
1 tablespoon minced fresh ginger root
4 boneless, skinless chicken breast halves
1 1/2 teaspoons minced fresh basil
1/2 cup chopped fresh parsley
1 1/2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
3 cloves garlic, minced
In a large bowl, whisk together the olive oil, onion, celery, grape tomatoes, mushroom, salt, celery, mushrooms, salt, celery, tomatoes, mushrooms, salt, celery, tomatoes, mushrooms, and parsley.
Heat a large skillet in medium heat, and add chicken. Brown chicken on both sides, and drain.
Pour olive oil mixture into the skillet. Stirring constantly, cook chicken until browned and juices run clear, about 5 minutes. Remove chicken from skillet. Transfer to a large plate.
Drain juices from chicken and stir into olive oil mixture.
In a large bowl, mix the peeled pineapple, papaya, pineapple juice, lime juice, pineapple, lime juice, pineapple juice, grape tomatoes, mushrooms, ginger, garlic, basil, oregano, thyme and rice. Serve over chicken and rice.