Fold the foil to create two double-layered foil pouches to put the ingredients in.
Take each chicken breast and thinly slice it to create four even pieces that will cook quickly and evenly.
Divide the chicken breasts, porcini mushrooms, fresh mushrooms, white wine, butter, thyme, garlic, and green vegetables between the two foil pouches.
Gently press down on the foil pouches to remove any surplus air, then fold to seal tight. Gently shake to mix all the ingredients. Chill until needed.
Preheat the cooking method.Option 1: Create a bed of coals with no sharp components to pierce the foil.Option 2: On a grill top heated to medium, about 400 degrees F (200 degrees C).Option 3: Preheat a camp oven to 350 degrees F (180 degrees C).
Place the foil on or in the heat source and cook for 25 minutes. The foil will puff up into a ball when hot and steaming inside. When you think it is cooked confirm by opening the foil packet and checking the thickest part of the breast.
Serve in the foil packet alone or pour onto a plate and serve with additional vegetables on the side.