Preheat oven to 180°C. Cut a pocket in chicken fillets and fill each pocket with prosciutto, a tablespoon of tomato and mushrooms, and basil leaves. Place into a lightly oiled baking dish. Top with remaining tomato and mushrooms.

Combine balsamic vinegar, brown sugar, salt and pepper and mustard, pour over chicken. Bake for 15-25 minutes, until cooked through, basting with balsamic mixture once during cooking.

(courtesy of Inghams Enterprises Pty Ltd)

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