Prepare Chicken Breasts: Trim any fat from the chicken breasts, place each breast on top of a sheet of plastic wrap, and then place another sheet of plastic wrap over the breast. Flatten the chicken breasts to an even thickness by using a rolling pin or meat mallet. Starting at the middle of the breast, gently pound down and out toward the edges until there is no longer a hump and the breast is an even thickness throughout.

Brine Chicken Breasts: Fill a large bowl with one quart of warm water. Add ¼ cup of kosher salt to the water and mix until the salt is fully dissolved. Add the chicken breasts to the water and allow to sit for 15 to 20 minutes. Remove the chicken breasts from the brine, and then pat dry with paper towels.

Preheat oven to 450°.

Season Chicken Breasts: Place the breasts on a baking sheet or in a baking dish. Brush both sides of each chicken breast with olive oil and evenly coat each side with my Homemade Taco Seasoning mix. Alternatively, season with your own favorite taco seasoning.

Bake Chicken Breasts: Place the baking sheet on the middle rack of the oven and bake until the breasts reach an internal temperature of 165°F, this can take anywhere from 10 to 20 minutes depending on the thickness of the breasts and your oven's settings. After removing the chicken from the oven, allow it to rest for 8 to 10 minutes before serving.