| Ingredients: 2 garlic cloves, lightly crushed
3 Tbs. vegetable oil
1/2 lb. lean ground pork
salt and fresh ground pepper
1 tsp dried rosemary
2 large chicken breasts
2 Tbs. butter
1/2 cup Gueuze Boon
Directions:1. In a skillet, saute garlic in good olive oil over medium heat.
2. When garlic has colored lightly, add pork, a large pinch salt, pepper and rosemary.
3. Stir and saute meat for 10 minutes, crumbling with a fork as it cooks. With perforated ladle, transfer meat to dish and allow to cool. Discard all but 2 1\2 to 3 tablespoons of fat from skillet.
4. Lay breasts flat and sprinkle lightly with salt and pepper.
5. Spread pork on fillets, and roll each up tightly. Tie each securely with string.
6. Add butter to skillet in which pork was cooked and turn heat to medium high. When butter begins to foam, and then subside, put in stuffed chicken breasts. Brown well on all sides.
7. Transfer to warm platter and remove strings.
8. Add beer to skillet, turn heat to high and loosen any residue in pan. When beer evaporates, pour sauce over chicken and serve.
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