Chicken Breast in Foil with Pine Rice

Season chicken breasts with juice of one lemon, pepper, salt. Mushrooms rinse and cut into quarters. Heat 1 tbsp olive oil in a frying pan, sauté mushrooms and pineapple in it, place aluminum foil (in a tiny bit more than double the size of the fillets) against each other and brush with olive oil. Fry the chicken breast fillets in a frying pan with a little bit of olive oil and place them on one half of the aluminum foil. Mushroom-pineapple mixture on top form, season with rubbed thyme and coarsely plucked basil leaves. Fold aluminum foil, form into parcels and seal well at edges. Cook in oven heated to 180 degrees for about 20 minutes. Make long grain rice in enough salted water. Chop the onion. Heat olive oil in a frying pan and sauté onion until translucent. Cut bell bell pepper halves without seeds into fine cubes and sweat, finally add dry roasted pine nuts. Drain cooked long grain rice, stir pepper-pine nuts mixture into the long grain rice. Remove cooked chicken breasts from the oven and unwrap. Serve on plates with vegetables and long grain rice. Garnish with basil leaves.

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