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.

Over-cooking is probably an issue here.

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

Pineapple juice makes an excellent marinade and the acidic content helps
break down the meat. Also tastes better than lemon juice.

I can't see how you can "blacken" chicken in the oven. Perhaps in a cast
iron skillet.

Jill