CHICKEN OF THE SEA:

Brining adds flavor to chicken breasts (Dallas Morning News, August 29, 2007)

4 boneless and skinless chicken breasts, each cut in half

4 cups cold water

1 tablespoon table salt

Nonstick cooking spray

Place the chicken breasts between sheets of plastic wrap and use a rolling pin to pound them to an even thickness of about 1/2 inch.

Combine the cold water and salt and stir until the salt is dissolved and the mixture is clear. Put the chicken breasts into a large zip-top plastic bag and pour the saltwater mixture into the bag. Seal the bag and refrigerate for 1 to 2 hours. Remove the chicken from the bag, and pat it dry with paper towels.

Prepare a medium-hot charcoal fire or heat a gas grill to medium-high. Have the grill completely heated as soon as the brining is done, and coat the grate with cooking spray.

Grill the chicken breasts for about 6 minutes, then flip them and cook them about 5 to 6 minutes more, or until a meat thermometer reads 165 F. Makes 4 servings.