Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings: 4

4 pieces boneless, skinless chicken breasts (buy thin chicken breasts if possible)
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife


1. Place each piece of chicken in a plastic bag and with a meat tenderizer, pound until 1- 1½ inches thick.
      *No meat tenderizer? Look around.  Use a ladle, hammer, book, anything to pound that chicken down.
      *Bought thin chicken breasts? No pounding necessary.
2. Coat chicken evenly on both sides with balsamic vinegar. Next, coat both sides it with olive oil.

3.  Season chicken with generous amounts of salt and pepper, followed by the chopped rosemary. Season both sides.

4.  Let chicken stand for ten minutes.  (If you’re anxious, go ahead and cook it, but you get the best flavor it you let it stand)
5. Heat non-stick pan or skillet over medium-high heat.
6. Cook chicken about 5 minutes on each side, or until juices run clear.  Toss the smashed cloves of garlic into the pan with the chicken so it picks up some garlicky flavor.

7. Chicken will be dark brown but don’t worry! It’s probably not burnt (unless you burnt it of course).  The balsamic produces a deep brown, dark glaze on the chicken as it cooks.