1 Rinse the zucchini, wipe dry and thinly slice lengthwise. Lightly salt and let stand for 10 minutes in a bowl.
2 Meanwhile, drain the artichoke hearts and cut into quarters.
3 Cut the sun-dried tomatoes into thin strips.
4 Cut aluminum foil into 2 pieces, each 30 x 30 cm (approximately 12 x 12 inches). Coat each with 1 teaspoon oil.
5 Arrange the zucchini slices on top.
6 Rinse the chicken, pat dry and place it on the zucchini. Season with salt and pepper.
7 Scatter tomatoes and artichoke hearts over the chicken. Lightly season with salt and pepper.
8 Fold over the foil to enclose the contents, leaving a small opening.
9 Pour half of the white wine into each packet and then completely seal.
10 Place the packets on a baking sheet and steam in a preheated oven at 220°C (fan: 200°C, gas mark 3-4) (approximately 425°F/convection 400°F) until cooked through, about 30 minutes.
11 Rinse the basil, shake dry and pluck leaves. Remove packets from the oven, carefully cut open (the steam is very hot!) and serve, sprinkled with basil.