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 a cast iron grill pan over medium heat.
2. In a small mixing bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
3. Place chicken breast on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the chicken.
4. Place chicken breast on the grill pan and cook for 3-4 minutes, then do a quarter turn and cook for another 3-4 minutes. Flip the chicken and repeat this step. Total cooking time is 14-15 minutes.