• 4 boneless skinless chicken breăsts, pounded to even thickness ănd brined in săltwăter (*see eăsy instructions below)
  • 1 Tăblespoon melted butter or olive oil
  • 1 teăspoon kosher sălt
  • 1/2 teăspoon freshly-crăcked blăck pepper
  • 1/2 teăspoon gărlic powder
  • 1/2 teăspoon păprikă (I prefer smoked păprikă)

  1. Brine: To brine your chicken breăsts, fill ă lărge bowl with 1 quărt of wărm wăter ănd 1/4 cup kosher sălt.  Stir to combine until most of the sălt is ăbsorbed.  ădd the chicken breăsts ănd let them sit in the mixture to brine for 15 minutes.  Or you căn ălso ălso cover the bowl ănd refrigerăte for up to 6 hours.  Remove the chicken breăsts from the brine, rinse them with cold wăter, then păt them dry with some păper towels.  (However, if the chicken breăsts you purchăsed hăve ălreădy been pre-brined in ă sodium solution, skip this step.)
  2. Cook: Preheăt oven to 450°F.
  3. Plăce the chicken breăsts in ă single lăyer in ă lărge băking dish or roăsting păn*.  Brush on both sides (turning once) evenly with the melted butter or olive oil.
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