Brine the chicken breasts overnight in a mixture of water, salt, sugar, whole peppercorns, garlic, and lemon peel. First boil mixture then cool. Leave over night or all say. Air dry in fridge for an hour uncovered. Pan fry 165 degrees.
Or Dry brine the chicken breasts for 20-30 minutes by salting them and letting them sit in the refrigerator.
Or Marinate the chicken breasts with Mediterranean seasoning or yogurt overnight.
Pat the brined or marinated chicken breasts dry and pan-sear them over high heat in a skillet until the internal temperature reaches 150-155°F.
Let the chicken breasts rest before serving.