Place each chicken breast on a large piece of heavy-duty aluminum foil.

Sprinkle the chicken with salt and pepper.

Cut the potatoes and carrots into 1/2-inch slices.

Slice the mushrooms thinly.

Place equal amounts of potatoes, carrots, and mushrooms on top of each chicken breast.

Salt the vegetables.

Dot each bundle with 1 tablespoon of margarine.

Pour 1 tablespoon of cream of chicken soup on each bundle.

Seal the foil tightly, creating a closed packet.

Cook on the grill for about 1 hour, or bake in the oven at 350°F (175°C) for 1 hour.

Unwrap the bundles carefully and place them on plates.

Garnish with fresh parsley sprigs before serving.