For Thanksgiving this year, we brined a turkey for the first time. It was so moist and tender that I resolved to brine one every year. As I was perusing the internet, I found this recipe for brined chicken breasts and I knew that I had to make it. The chicken turned out just as moist as the Thanksgiving turkey. I was very impressed with the taste of this recipe and that it was so simple to make.
Source: culinaryinfatuation.blogspot.com
For the brine:
5 c. water
3 tbsp salt
2 tsp sugar
4 boneless, skinless chicken breasts
Place all of the ingredients in a gallon sized ziplock bag, add the chicken and refrigerate for 1 hour.
After one hour, take the chicken out of the brine and pat dry. Add any spices that you like. I added salt, pepper and Italian seasoning. Put some olive oil in a large skillet and sear the chicken breasts until brown. Place each breast in a foil packet and brush with olive oil and put 2 slices of garlic on top of the chicken. Bundle each foil packet and place in a baking pan. Bake in the oven at 450 degrees for 12 minutes.
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