For the Brine
- 1 cup hot water
- 3 cups cold waterÂ
- ¼ cup Kosher salt
- 1 – 1 ½ pounds chicken tenderloins or boneless skinless chicken breasts – see note
For the Chicken Seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Garlic and Herb Cheese Sauce
- 5 oz spreadable herb cheese (like Boursin)
- ¼ cup chicken broth
- juice of 1 lemon
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh chives
For serving: white rice, brown rice, or quinoa