Pound chicken breasts with meat mallet to flatten slightly.
Combine basil, onions and goats cheese, mix well. Place a couple of spoonfuls of mixture in the centre of the chicken, spread out so you have the mixture running the length of the chicken top to bottom. I say a couple of spoonfuls, but just divide mixture among chicken breasts adjusting for larger or smaller breasts. Each breast should have a generous amount of filling. Wrap fillet over the mixture and wrap 2 slices of prosciutto around each breast this helps to stop all the cheese from running out as it melts.
Pre-Heat oven to 180c and bake for 50mins.
For the mushroom sauce.
Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned.
Add wine, both mustard's and stock stir until combined.
Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chopped chives and serve immediatley.
To serve place chicken breast on plate pour sauce over. I serve this dish with a green salad when the weather is warm. I don't do a traditional green salad I add some bacon, avocado, cucumber and top with grated Parmesan cheese and red onion serve with a creamy white balsamic dressing. When it is cooler I serve with hot veg.