Preheat oven to 425 degrees F (220 degrees C).
Cut only half of the Cherry Tomato (2.5 ounce) in half. Slice Zucchini (1/2) in half lengthwise then slice across into half moons. Set aside.
Trim Asparagus (4 ounce) by snapping the thicker bottom ends where they break naturally. Cut in half on the diagonal. Set aside.
Remove stems from Shiitake Mushroom (4 ounce). Slice into 1/2 inch pieces. Slice French Baby Carrots (6) in half lengthwise. Slice the Lemon (1) into 1/4 inch rounds. Set aside.
Using only half of the Fresh Basil (0.25 ounce), remove the leaves from their stems. Stack and roll the leaves and slice very thinly across. Set aside.
Pat dry the Chicken Breast (2) with paper towels. Season each breast with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Place 1 chicken breast in the center of each piece of parchment paper.
Divide the lemon, mushrooms, veggies and half of the basil between the two pieces of parchment, on top of the chicken breast.
Add White Cooking Wine (1/4 cup) and 2 teaspoon of Olive Oil (2 teaspoon). Bring the edges of the parchment paper to the center and fold together tightly. Place packets on a sheet pan.
Bake in the oven for 20 to 25 minutes, rotating the pan halfway through cooking.
Carefully transfer chicken and vegetable mix from parchment to plates and garnish with reamining basil.