Pan Seared Baked Chicken

1. Brine - put chicken breasts in large bowl with salt, sugar and luke warm water. (20min to an hour but no longer)
2. Remove and discard brine.  Rinse chicken and pat dry (important)
3. Slather with olive oil and then liberally coat in Old Bay or Cavender's seasoning (or your favorite)
4. Preheat oven to 375.
5. Fire up the cast iron skillet on med heat with a little bit of oil to coat the bottom.
6. Sear breasts for 3-4 minutes per side.  You want them to almost get to the color you want when you eat them.  Color won't change much after the sear.
7. Move skillet from stove to oven for about 15-20 min, adding two ice cubes before shutting the oven door (It's OK, just do it)
8. Cook to 160 because you'll get a carryover of at least 5 degrees getting you likely above 165.