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 sous vide to 66°C.
2. In a small mixing bowl, whisk together vegetable oil, salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
3. In a vacuum sealed bag, add in chicken breast with seasoning mixture. Seal the bag, and add to sous vide. Cook breast for 60 minutes.
4. Remove chicken from vacuum bag, and pat chicken dry.
5. Preheat a cast iron pan over medium high heat, then add vegetable oil to the pan until it begins to smoke.
6. Season chicken with salt and pepper, then add to the pan and sear for 2-3 minutes on each side.