1) For the Dipping Sauce:Saut the onion in a tablespoon of olive oil until transparent.

2) Let the onion cool.

3) Place the onion in a food processor and add the rest of the ingredients. Give a few good chops until the desired consistency is reached.

Place in a container and refrigerate.For the Chicken Breast

1) Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.

2) Remove from the brine and cut the chicken into desired sized pieces.

3) Heat a 10 inch frying pan with 2 tablespoons of olive oil.If the chicken is cut into to inch thickness it should take about 6 to 10 minutes over medium heat; turning the chicken pieces occasionally to saut evenly. Do not overcrowd the pan.

4) Serve with the onion dipping sauce.