Add to a 1 Quart Zip Lock Bag, 1/4 C. Olive Oil, 2 Tbl Balsamic Vinegar, 1 Crushed Clove of Garlic, a few sprigs of Rosemary leaves removed, S&P to taste. Rinse 2 Chicken Breasts in cool water. Cut in half and pound to tenderize to make more consistant in thickness. Add to Quart sized bag. Lay flat and let marinade for a few hours but at least 1 hour. Turn the bag over every 15-20 minutes.
Heat 14" skillet over medium heat. Pan should be empty. Add chicken breast and cook till juices emerge on uncooked side and golden brown on the cooked side, about 4 minutes.
Turn chicken over and cook til just done, about 3 minutes. Serve hot or slice and top a dinner salad.