Method:
1. Preheat the oven to 200°C fan-forced.
2. Combine the garlic, onion, mushrooms, basil, lemon rind and salt and pepper in a bowl. Butterfly the chicken breast open.
3. Place a large sheet of baking paper on the  work surface. Place the chicken on baking paper. Spread the mushroom mixture over the chicken breast. Using the paper as a guide, roll the chicken up tightly to enclose the filling. Twist ends of paper to seal. Wrap in foil. Place on a tray and bake for 12-14 minutes or until cooked through.
4. Prepare the couscous following packet instructions.
5. Remove the foil and paper from the chicken. Spread the Dijon mustard over the chicken, roll in basil leaves. Thickly slice and serve with couscous.