Easy Chicken Breasts

• 5 Chicken Breasts, thawed
• 1/2 cup Kosher Salt
• 1/2 gallon cold water
• 1/4 cup Olive Oil
• 2 Tbs Lemon Juice or Blasamic Vinegar or Red Wine Vinegar
• 1 tsp Thyme, dried
• 1 tsp Oregano, dried
• 1/2 tsp Parsley or Basil, dried
• 1/2 tsp Kosher Salt
• 1/2 tsp Black Pepper

1. Preheat over to 375 degrees.
2. Brine the chicken:
3. In a large bowl, whisk 1/2 cup Kosher salt into half gallon of water until dissolved (you can also heat a little of the water water and stir in salt, then add to the remaining cold water). Let sit for about 30 minutes in the refrigerator. Drain the salt water off the chicken.
4. Marinade:
5. In a separate large bowl, combine oil, lemon juice/vinegar, and spices. Dip all of the chicken breasts into the mixture to coat the entire breast. Place all breasts on a foil lined baking sheet.
6. Bake:
7. Bake on 375 degrees for about 45 minutes, or until the chicken is cooked thoroughly.
8. Chicken can keep in the fridge for 5 days. Great to eat hot right away or chill to use on salad or in wraps and sandwiches later.

chicken breasts, kosher salt, gallon cold water, olive oil, lemon juice, thyme, oregano, parsley, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/easy-chicken-breasts-50076009 (may not work)