Dry the chicken breasts with kitchen paper and remove any excess fat. Fill a container with slightly warm water and dissolve the salt. Introduce the breasts ensuring that they are fully covered, cover the container and let it rest for at least 30 minutes, better two hours, in the fridge.
Preheat the oven to 200ºC and prepare a tray or dish. Remove the chicken from the brine and brush with a drizzle of olive oil all over. Add black pepper, the lemon juice, the two types of paprika and the mustard, and massage well to cover them with this paste.
Bake for about 25-30 minutes, turning them halfway through cooking. Check that they are cooked with a meat thermometer, if available.
With what to accompany the juicy breasts
These juicy baked chicken breasts They can be served fresh, as is, or wait until they cool to fillet them and take them cold in a salad or sandwich. Any garnish will go well, from the classic white rice to fried or roasted potatoes, green leaves, vegetables or whatever we want. I like to take them with roasted applesauce.