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Pound 4 boneless skinless chicken breasts to even tickness.
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Brine in 1 quart room temperature water with 1/4 cup salt for 15-30 minutes.
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Remove chicken from brine and rinse and pat dry.
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Preheat oven to 450F, season chicken with salt, pepper, and rub with olive oil or butter.
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Bake 15-18 minutes until done (165F).
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Remove and let rest under tented foil for 5-10 minutes before cutting.