Brining typically comes up once a year, in pre-Thanksgiving Food section articles about how not to dry out a turkey. I've had brined turkey, and it works. I've never brined a turkey myself because I don't like the idea of sticking raw poultry in a garbage bag. (Am I misspelling the verb form of "brine?" Spell check does not like it, and actually "brining'' does look odd.)
But let's forget about turkey for now. Brining actually is a great way to make chicken breasts stay moist after cooking, plus give some flavor to the otherwise bland taste of white chicken meat.
What you do:
Fill a bowl with water.
Put in two palmfuls of salt (doesn't matter what kind)
Stir
Put chicken breasts in the bowl. (Be sure to buy the regular breasts with bones. They cook better.)
Let them sit in the fridge overnight.
Pull them out of the bowl, and put on a plate. Put salt and pepper on both sides. Put them skin-side-down on a broiler pan. Broil the first side for 20 minutes. Flip. Broil for another 15. Check the temperature. Keep broiling until temp hits 160.
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