Tom's Rosemary Balsamic Chicken

4 pieces boneless, skinless chicken breasts (buy thin chicken breasts if possible)
2+ tablespoons Celia's Traditional Dark balsamic vinegar
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

Place each piece of chicken in a plastic bag and with a meat tenderizer, pound until 1- 1½ inches thick.
Coat chicken evenly on both sides with balsamic vinegar. Next, coat both sides with olive oil.
Season chicken with generous amounts of salt and pepper, followed by the chopped rosemary. Season both sides.
Let chicken stand forthirty minutes.
Heat non-stick pan or skillet over medium-high heat.
Cook chicken about five minutes on each side, or until juices run clear. Put the smashed cloves of garlic into the pan with the chicken so it picks up some flavor.
Cook until done.
Plate the chicken and give a nice drizzle of balsamic.