Instructions: With food processor running, put garlic through the feed tube and mince. Add goat cheese, rosemary and lemon juice; process to a paste.

Between two sheets of waxed paper, pound chicken breast halves to about 1/8-inch thickness. Divide cheese mixture into 8 portions; place a portion on one side of each chicken breast half, leaving a margin around the edge. Fold the uncovered half of the breast over the cheese mixture and press the edges together to seal. Freeze, if desired, or refrigerate up to 1 day.

To cook and serve: If the breasts are frozen, let them thaw in the refrigerator. Season with salt and pepper to taste. Brown on both sides in hot oil. Add stock and wine to pan; reduce heat and simmer breasts for about 10 minutes, turning once or twice, until they are no longer pink inside. Serve with sauce in the pan. (If the sauce seems too thin, remove the chicken and boil the sauce until it thickens slightly.)

Yield: 4 to 6 servings.

Testers note: I substituted 1 teaspoon dried rosemary for the fresh.

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