Cut 4 pieces of foil, about 18 inches each.  Cut 4 pieces of parchment paper slightly shorter than the foil.  Put one piece of parchment paper on top of each piece of foil.

Make 4-5 shallow cuts in the top of each chicken breast.

Pile 1/4 of the sliced vegetables in the middle of each parchment.  Top each vegetable pile with a chicken breast.

Season each chicken breast with salt, pepper, oregano and basil.

Spoon bruschetta mix over each piece of chicken.

Pour wine over the bruschetta.

Starting with the short sides, bring the edges of the foil and parchment together over the chicken and fold to close.  Close the ends of the foil to create a sealed packet.

Preheat oven or grill to 350F.

Cook the packets for about 20-25 minutes.  Remove from the heat and let stand for 5 minutes.  Carefully cut open the packets and serve.

Tip:  Prepare the packets ahead of time and store in the fridge for up to 24 hours.  Remove from the fridge 15 minutes before cooking.

|Cut 4 pieces of foil, about 18 inches each.  Cut 4 pieces of parchment paper slightly shorter than the foil.  Put one piece of parchment paper on top of each piece of foil.

Make 4-5 shallow cuts in the top of each chicken breast.

Pile 1/4 of the sliced vegetables in the middle of each parchment.  Top each vegetable pile with a chicken breast.

Season each chicken breast with salt, pepper, oregano and basil.

Spoon bruschetta mix over each piece of chicken.

Pour wine over the bruschetta.

Starting with the short sides, bring the edges of the foil and parchment together over the chicken and fold to close.  Close the ends of the foil to create a sealed packet.

Preheat oven or grill to 350F.

Cook the packets for about 20-25 minutes.  Remove from the heat and let stand for 5 minutes.  Carefully cut open the packets and serve.

Tip:  Prepare the packets ahead of time and store in the fridge for up to 24 hours.  Remove from the fridge 15 minutes before cooking.