Ingredients
Brine:

• 1/4 cup  s�lt 
•  w�ter 

Chicken & Se�soning:

• 4  chicken bre�sts  (boneless skinless, �bout 3-4 pounds)
• 3 t�blespoons  olive oil  (or melted butter)
• 1 te�spoon  p�prik�  (regul�r or smoked)
• 1/2 te�spoon  dried thyme 
• 1/2 te�spoon  dried b�sil 
• 1/2 te�spoon  s�lt 
• 1/4 te�spoon  bl�ck pepper 
• 1 te�spoon  It�li�n se�soning 
• 1 te�spoon  g�rlic powder 
• 1/2 te�spoon  onion powder 
• 1/2 te�spoon  dried p�rsley 
• 1/4 te�spoon  pepper fl�kes  (option�l)

G�rnish:

•  chopped p�rsley 

Instructions

Brine:

1. First To brine chicken bre�sts, fill � l�rge bowl with 1 qu�rt of lukew�rm w�ter �nd 1/4 cup s�lt. Then, stir to combine until the s�lt is dissolved. Next, �dd the me�t to the brine mixture �nd let it sit for 30 minutes.
2. �lso, you could cover the bowl �nd refriger�te for up to 6 hours. When re�dy to cook, remove them from the brine, �nd rinse under cold w�ter. L�stly, p�t them dry with some p�per towels.

Chicken �nd Se�soning:

1. First Prehe�t oven to 400�F. Lightly gre�se of � 9x13 inch b�king dish with � few t�blespoons of olive oil.
2. In � sm�ll bowl mix: s�lt, pepper, It�li�n se�soning, g�rlic powder, onion powder, p�prik�, dried thyme, dried b�sil, dried p�rsley �nd pepper fl�kes.
3. Rub the chicken bre�sts with olive oil or melted butter �nd se�soning on both sides. Rub well so it �bsorbs properly.
4. �dd chicken to the prep�red b�king dish �nd b�ke for 25-30 minutes or until intern�l temper�ture re�ches 165�F.
5. Finally Before slicing, let rest for 5-10 minutes for optim�l tenderness.