Eating chicken breasts that have had the skin and bone removed is an effective way to decrease the fat content. It is also a good way to decrease the moisture and flavour content, which won't make anyone happy. Brining your boneless, skinless chicken breast helps to retain moisture and gives you an opportunity to add some more flavours to the chicken. Brining chicken breast with the skin and bone removed follows the same process as brining any other type of chicken.
Add a half-gallon of water, 1-cup kosher salt, ½ cup sugar and any spices or added flavours to a pot. Bring the mixture to a boil until the salt and sugar are dissolved.
Allow the brine to cool and then add the remaining half-gallon of water.
Place your chicken breasts into large, resealable kitchen bags. Add enough brine to each bag to cover the chicken on all sides.
Seal the bags and refrigerate for 30 to 60 minutes. Remove the chicken breasts from the bags and rinse them with cool water and pat dry with paper towel. Discard the brining liquid. Cook your chicken breasts according to the recipe you are following.
Extra spices and flavours to add to your brine include thyme, garlic powder, oregano and minced onion or garlic. Use a large bowl to soak the chicken breasts if you have no bags. Just ensure it is totally submerged in the brine. Avoid using reactive containers like aluminium or copper. Substitute brown sugar for the white sugar in the recipe if you would like a different flavour.