Try this
[ QUOTE ]
This is the secret: brine the chicken breasts. Take four cups of cold water and add a tablespoon of table salt (add more if using kosher salt - about 1-1/2 to 2 tablespoons). Stir the water to get the salt to dissolve. Once the solution is no longer cloudy and is clear, put the chicken breasts into a large resealable plastic bag and pour the solution into the bag. Seal the bag and refrigerate for at least three hours and no more than six hours (the chicken may become too salty). Rinse the chicken after you remove it from the brine and dry with paper towels.
[/ QUOTE ]
From
http://www.cookingforengineers.com/article.php?id=6