Type your paragraph here.

 This recipe came from a website that I subscribe to by the name of "Cooking Classy" which is run by   a young lady named Jaclyn.  It sounded good, we had chicken breasts on hand, so we decided to try   it.  I did tweak Jaclyn's original recipe a wee bit here and there.  The biggest change I made was   instead of pounding the breasts, I opted to brine the breasts and eliminate the pounding, and I also   adjust some of the cooking times in the instructions as I felt was needed but other than those few   things, we followed the recipe pretty much as written.  We were not disappointed.  It was delicious.  

                           Brining & Preparation Instructions

 Mix one quart of water with 1/8 cup of Kosher salt and 1/8 cup   of light brown or dark brown sugar, (whatever you have on   hand), in a non- reactive container such as Tupperware.  Put   breasts into the brine, cover and put in refrigerator for 1 to 2   hours.  At the end of that time, remove breasts, rinse and pat   dry.  If they are large breasts, cut in half lengthwise.  If they are   small breasts, leave whole.  Either way, trim any fat off and cut   out the cartilage that holds the wing in place, then proceed as   outlined above.  We have found that by brining, the breasts are   very tender and moist and are much more flavorful. 

  BLT Smothered Chicken Breasts