1. Place chicken between 2 sheets of plastic wrap and pound lightly with a mallet to flatten slightly.

2. Season with salt and pepper to taste.

3. Heat oil in a heavy non-stick pan over medium high heat.

4. Add rosemary and crushed garlic. Sauté 1-2 minutes, pressing down on rosemary and garlic to release flavor.

5. Remove rosemary and garlic from oil with a slotted spoon and discard.

6. Sauté chicken 5 minutes per side, turning frequently until browned and cooked throughout.

7. Stir in minced garlic during last 2 minutes of cooking. Serves 4.