Preheat oven to 350 degrees F.

Cut the chicken breast in half, lengthwise, as if you were opening a book. Working with one at a time, cover with a piece of parchment and then pound it out until it's thin and even. Repeat with the second piece. Season both sides with salt and pepper. Divide the mustard between the two pieces of chicken (one side only) and spread out evenly. Then top each with 2 or 3 slices prosciutto, 2 slices of cheese, and baby spinach. Roll up each into a tight log and secure with a few wooden toothpicks.

Set a large skillet over medium-high heat with the oil. Once hot, carefully lay in the chicken and brown on all sides. We're not looking to cook the chicken all the way, just adding color. Transfer to a baking sheet and cook until no longer pink, and the internal temperature reaches 165 degrees F with an instant read thermometer.

Return the same skillet to the heat and add in the shallot and garlic. Cook, stirring often, until translucent, about 1 to 2 minutes. Stir in the mushrooms and season with a bit of salt, pepper, crushed red pepper flakes, and thyme leaves. Cook until the mushrooms have browned, about 5 to 8 minutes. Deglaze the pan by adding the white wine and cooking until it has reduced and almost evaporated, about 1 to 2 minutes. Stir in the chicken stock and simmer over very low heat until thickened.

To make the couscous, bring a large pot of water to a boil and add in the couscous, cooking until softened, about 6 minutes. Drain and set aside.

Set a saucepan over medium-high heat with the oil. Once hot, add the garlic and cook, stirring often, until slightly browned, about 1 minutes. Add the tomatoes and season with a bit of salt, pepper and crushed red pepper flakes. Cover with a lid and cook until the tomatoes have softened and just begin to burst, about 5 to 8 minutes; it should begin to create a sauce as the tomatoes burst. Uncover, turn off the heat and stir in the cooked couscous, parmesan, and basil.

Once the chicken is done, remove from the oven and set off to the side to rest for about 5 minutes before removing the toothpicks and slicing each chicken roulade.

To finish the sauce, remove from the heat, and stir in the butter, parsley and tarragon. Stir rapidly until the sauce is glossy and thick. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed.

Serve the sliced roulade with the mushroom sauce and the Italian couscous. Enjoy!