In a previous post, I shared my recipe for baked chicken tenders. 
6 each Boneless/Skinless Chicken Breasts
8 cups Water
1/4 cup Sea Salt
1/4 cup Brown Sugar
Add water, salt and sugar to pot and heat on stove till sugar and salt dissolves. No need to boil or even simmer. Just enough to dissolve.
Remove from heat, let cool to room temperature.
Place chicken breast in 2 gallon zip lock bag or large mixing bowl and cover with brine. You should have leftover brine. Freeze it.
Place bag in refrigerator for a minimum of 4 hours, preferably 24 hours.
Remove chicken breast, rinse and pat dry. No need to season the chicken with any kind of salt.
Grill or pan sear chicken.
