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1
For the chicken.
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2
Pound chicken breasts with meat mallet to flatten slightly.
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3
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.
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4
Pre-Heat oven to 180c and bake for 50mins.
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5
For the mushroom sauce.
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6
Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned.
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7
Add wine, both mustard's and stock stir until combined.
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8
Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chopped chives and serve immediatley.
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9
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.
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10
For a photo visit http://the-best-recipes.blogspot.com/.
