"Joe Blo" > wrote in message
om...
> 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
>
Sorry to tell you that everything your doing and all
you have been told is wrong.
Chicken breasts by themselves should not be marinated for
an extended period with any kind of acidic mix like vinegar or citrus.
Thirty minutes is tops.
Brining them will not achieve a 'Juicy" breast. Just the opposite.
Pounding them will make them the driest of all and is only for stuffing
them with a greasy filling.

The best way to flavor a chicken breast is to season whole milk
with powdered or dried spices, garlic, onion, peppers, herbs, etc.
and soak the breasts tightly covered in the fridge.
You can soak them overnight or leave it two or three days.
Make sure to rinse the breasts with plenty of cold water before soaking.
Use only dried or powdered spices or you will sour the milk.

To cook:
Put some flour in a shallow dish and season it with salt and pepper.
Use a teaspoon of each for every cup of flour.
Dredge the breasts in the flour and lightly dust the chicken,
shake to remove any excess.
In a large oven safe skillet, heat clarified butter over medium-high heat.
Add the chicken and sear until golden brown, 2 to 3 minutes on the top side.
Turn and place in preheated 350 degree oven and bake until the chicken
is cooked through, about 12 minutes.
Remove from the oven, transfer to a plate.
Hints:
Turn the oven to 350 first thing.
Get the chicken and flour ready to dredge.
Start getting the pan hot on the stovetop before you dust the chicken
so you can sear it as soon as you shake off the excess flour.