Shared by EileenG
This chicken is brined to make it extra juicy!
In search of more protein, I decided to buy skinless, boneless chicken breasts instead of chicken thighs. I didn't want skinless or boneless, but that was what was available. To prevent them from drying out, I brine one pound of chicken for 15 minutes in a mix of 4 cups warm water and 1/4 cup Kosher salt. After that, | I rinsed the brine off and patted the chicken breasts dry. Then I tossed the chicken breasts in olive oil with my choice of spices (paprika, black pepper, and garlic powder). I baked the chicken for 30 minutes at 425 degrees. I let them rest for about 10 minutes before slicing. Very juicy and tender! Served with fresh kale salad.
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