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. Butterfly chicken breast by cutting down the side lengthwise, but being careful not to cut all the way through the breast.
2. Lay a sheet of plastic wrap over the butterflied chicken, then using a meat mallet pound the chicken breast to ¼ inch thick.
3. In a small mixing bowl, whisk together salt, black pepper, garlic powder, onion powder, and MSG until fully incorporated. Season chicken with this mixture.
4. Add flour to a baking tray and season to taste with spice mixture. Place chicken breast into flour and evenly coat the breast in the dredge.
5. Heat olive oil over medium high heat in a cast iron pan until the oil begins to smoke.
6. Add the chicken breasts to the pan and sear on each side for 4-5 minutes. Then transfer the chicken to a baking tray.
7. Add butter to the pan, and melt over medium heat. Once melted add garlic and onion, and increase heat and saute until browned.
8. Add sun dried tomatoes and oregano to the pan and saute until sun dried tomatoes begin to soften.
9. Go into the pan with sliced cherry tomatoes and season with salt. Cook until the liquid from the tomatoes begins to thicken, then add spinach and cook until wilted.
10. Pour heavy cream into the pan and bring to a boil. Then reduce heat to medium, and stir in grated parmesan cheese.
11. Add chicken back into the pan and simmer in the sauce for 5 minutes, making sure to spoon the sauce over the breasts during this period.