Easy Balsamic Chicken

from: Terri Miller
(Sonoma Diet)

4 skinless, boneless chicken breast halves (1 - 1 1/4 pounds total)
1/4 cup balsamic vinegar
1/4 cup olive oil
3 cloves garlic, minced (1 1/2 teaspoons minced)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

1. Place each chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to 1/2-inch thickness. Remove plastic wrap.
2. Place chicken in a self-sealing plastic bag. In a small bowl combine vinegar, oil, garlic, salt and crushed red pepper. Pour over chicken, seal bag; turn to coat chicken. Cover and marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
3. Drain, discarding marinade. Grill on the BBQ grill for 10-12 minutes or until chicken is no longer pink, turning chicken halfway through grilling. (For oven method: Place chicken on a rack in a shallow roasting pan. Roast chicken in a 400 degree oven for about 15 minutes or until chicken is no longer pink.