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Brined Chicken Breasts
rec.food.cooking (2001)

Try brining the breasts. This is for boned, skinned breasts. Dissolve 1/4 cup table salt and 1/2 cup sugar in 1 quart of water and soak the breasts in this for 30 minutes. Dry with paper towels and cook quickly over high heat. Do not overcook - that's the prime cause of dryness. - Peter Aitken
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Dissolve a quarter-cup each of sea (or Kosher) salt and brown sugar in one quart of water and let the chicken breasts soak in that for 2-4 hours before cooking. I think you'll like the result. - David Wright


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Betsy at Recipelink.com - 9-4-2002
 
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Betsy at Recipelink.com - 9-4-2002
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Betsy at Recipelink.com - 9-4-2002
 
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Betsy at Recipelink.com - 9-4-2002
 
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susan Tampa FL - 11-15-2003
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