1. Preheat oven to 425 degrees F. Sprinkle chicken with salt and pepper. Place each piece of chicken in the center of a 14 inch square piece of parchment paper (or foil) and top with lemon slices, zucchini, carrots, tomoatoes, asparagus, morels, and basil, dividing evenly. Sprinkle each with 3 tablespoons broth and 1 teaspoon olive oil.
2. Bring the edges of the parchment paper to the center and fold together twice to seal tightly, leaving space between parchment and contents. Place the 4 packets on a large baking sheet.
3. Bake until parchment is browned on the edges and center puffs up, 14-16 minutes. Remove from oven, put each packet on a dinner plate, and serve, letting people pierce the center to reveal the food.