Brine:

1. In a 4 quart pot or storage container whisk together water, soy sauce, brown sugar, salt, garlic, thyme, rosemary, parsley, and black peppercorn until the salt has dissolved.
2. Add chicken breast to the brine, cover, and refrigerate for 6-8 hours.
3. After brining period, remove breast from the brine and pat dry with a paper towel to remove excess moisture.
4. Reserve brined chicken for preparation in the refrigerator.

Seasoning & Cooking:

1. Preheat the oven to 425°F (220°C).
2. In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
3. Place chicken breast on a wire rack-lined baking tray and season with the spice mixture onto all sides of the chicken.
4. Heat cast iron pan over medium high, then add vegetable oil and allow to begin smoking.
5. Place breast skin side down into the pan, then place the brick on top of the chicken.
6. Transfer the pan to the oven and cook for 18-20 minutes. The internal temperature should reach 165°F (75°C).