Mayo Cream Cheese Mustard Chicken Breast

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix brining ingredients in 2 cups of water by consistently stirring for a few minutes until salt is kosher salt and honey are dissolved. Make sure garlic cloves are crushed/diced first.

Step 2

Bring brine solution to boil while mixing, then let simmer for 2 minutes

Step 3

Add 4 cups of water (optionally ice too if in a hurry) to cool down and dilute brine

Step 4

Let cool until room temperture

Step 5

After cooling, put chicken breast in sealable bag and pour brine in. Optionally include hard materials such as garlic cloves and thyme in bag

Step 6

Let chicken sit in brine for 30-45 minutes in fridge

Step 7

After brining, remove chicken from bag, wash off solids (such as thyme, garlic) with cool water, pat dry with paper towels

Step 8

Mix mayo, cream cheese, mustard, and spices until mixture consistent and light yellow

Step 9

Apply seasoning powders to entire chicken

Step 10

Spread mayo mix across entire breast with a spoon until relatively even

Step 11

Preheat oven to 375°F. In my case, I used a convection toaster oven.

Step 12

Put chicken on pan wrapped in aluminum foil

Step 13

Cook chicken at 375°F for 30 mins, or until internal temperture of chicken reaches at least 165°F.

Step 14

Let chicken rest for 3-5 minutes after removing from oven

Step 15

Cut into strips, serve, and enjoy!