Herb Grilled Chicken Breasts

2 boneless, skinless chicken breasts
salt and pepper, to taste
crushed red pepper, to taste
1/2 tbsp rosemary
1 tsp garlic powder
2 tbsp olive oil
juice from 1/2 lemon

Place the chicken breasts between two pieces of plastic wrap, and use a meat pounder or rolling pin to pound them to about 1/4-1/2 inch thickness.
Place the chicken breasts on a baking sheet and sprinkle each side of the breasts with the salt, pepper, and crushed red pepper.
Sprinkle both sides with the rosemary and garlic powder, then drizzle both sides with the olive oil and lemon juice.
Refrigerate the chicken for 20 minutes and prepare the grill. Arrange the chicken on the grill and cook until cooked and firm to the touch, about 3-4 minutes on each side.
Transfer the chicken to a plate and serve with lemon wedges for squeezing.