"Dissolve 1/2 cup kosher salt (see note above) and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to overnight. I've tried the above mentioned recipe for brining chicken breast. The result turned out to be wonderfully juicy chicken meat, so full marks on the texture, however the taste of the chicken was rather salty. I was wondering if i could amend the recipe so that i'm able to maintain the texture but cut down on the saltiness? If i cut back on the time, which is currently 6 hours, would it affect the texture of the breast or bring down the saltiness? Do you guys have any alternate recipe that will give juicy breasts, ideally within 2 hours?