Boneless, skinless chicken breasts
1/4 c kosher or coarse salt per quart of warm water
1 – 2 Tbsp Melted butter, or more
Rub for chicken breasts
- Add salt to warm water. Stir until most of salt is mixed in. Add chicken breasts and brine for 15 minutes to one hour at the most. They can get too salty if it’s longer.
- Remove chicken from brine, flatten to uniform thickness. Pat dry.
- Coat both sides with melted butter and season with rub of your choice.
- Bake at 450 degrees for 15 minutes. Remove from oven and let rest for 5 minutes.