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 225°F (110°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 the chicken onto all sides of the breast.
4. Cook chicken breast on a wire rack lined baking tray in the oven for 30-40 minutes.
5. Remove chicken from the oven, and begin heating a cast iron pan over medium-high heat.
6. Add vegetable oil to the pan, and allow it to begin smoking. Then add the chicken breast to the pan and sear on high heat for 2-3 minutes on each side.