Oven-Roasted Chicken Breast

In a large bowl, whisk together the water and 2 tablespoons salt until the salt is dissolved. Add the chicken and let it brine for 20 to 30 minutes.

Preheat the oven to 425°. Drain the chicken and discard the brine. Pat the chicken breasts dry with a paper towel. Transfer the chicken to a greased sheet pan or a 13x9-inch baking dish. Brush it with olive oil, then sprinkle it with the remaining 1/2 teaspoon salt and the pepper. Editor's Tip: If your chicken breasts are very thick on one end and not on the other, you'll want to flatten the chicken with a meat mallet until the breasts have an even thickness. This helps the chicken cook evenly. A heavy skillet or saucepan can also be used if you don't have a meat mallet on hand.

Bake for 15 to 20 minutes or until the internal temperature reaches 165°. Editor's Tip: The temperature of the chicken is important. Under 165° puts you at risk of foodborne illness, but over 165° will make the chicken dry and tough, so be sure to use a reliable meat thermometer.

Remove the chicken breasts from the oven and transfer them to a cutting board. Let them rest for about five minutes, then slice or chop them as desired. Editor's Tip: Resting is one of the best ways to make tough meat tender. It allows the juices to redistribute in the chicken, locking in the moisture so the juices don't spill out once cut.