Joe Blo wrote:

> I would like to cook more from home. In the past I have used a grill
> pan in the oven to grill chicken breasts that I marinated. However
> they always came out dry and not very flavorfull. I would like to use
> my Tilia vacuum sealer to vacuum marinade my chicken quickly when I
> get home, however I hear that the secret to getting juicy chicken
> breasts is to soak them in a brine solution overnight and pound them
> flat with a mallet? Does soaking in Brine before marinating make them
> taste better? How can I get that somewhat blackened crispy crust on
> the breasts when I cook them in the oven? Can anyone recommend a line
> of bottled marinates that are really good? Please share your secret
> methods in making tasty marinated chicken breasts. Thanks

It could be that your chicken breasts are dry and flat tasting is that
you are over cooking them. If you want them to be blackened and crispy
on the outside, just grill them in the grill pan on top of the stove.