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. Bring water to a boil in a medium sized saucepan.
2. In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated.
3. Season the water with spice mixture to desired taste. Then add the lemon slices and bay leaf.
4. Reduce heat until water is just below a simmer, and gently lay the chicken breast into the water.
5. Let the breast poach for 15 minutes, then remove from the liquid and place onto a paper towel lined baking tray to dry off.