Brined Chicken Breast with Sautéed Onion Dipping Sauce

Ingredients

• 6 servings pepper black freshly-ground to taste
• 2 lbs chicken breast boneless
• 1 tsp cumin 
• 1  juice of lime 
• 1 tsp juice of lemon 
• 1 Tbs oregano dried
• 6 servings salt to taste
• 3 tablespoons sugar 
• 1  onion sweet sliced
• 3 Tbs vinegar 
• 3.5 cups water 

Equipment

• food processor
• frying pan
• pot

Directions

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.
4. Combine all of the above in a pot; add the chicken and cover in the refrigerator for a few hours or overnight.
5. Remove from the brine and cut the chicken into desired sized pieces.
6. 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.
7. Serve with the onion dipping sauce.