Step 1

Combine honey, sea salt, onion powder, and garlic powder and mix well.

Step 2

Coat chicken breasts thoroughly in the honey marinade.

Step 3

Place chicken breasts in a zip-top bag. Press air out of the bag and seal.

Step 4

Refrigerate for 48-72 hours (2-3 days).

Step 5

Remove the chicken from the marinade and rinse with cool water.

Step 6

Place the rinsed chicken in a dish of cold water (make sure the chicken is submerged) and soak 30 minutes for every 24 hours you marinated it. (See note below.)

Step 7

Preheat oven 250 deg F (125 C).

Step 8

Remove the chicken from the soaking water and dry well with paper towels.

Step 9

Place the chicken on a parchment-lined baking sheet.

Step 10

Press black pepper or dried herbs into the chicken breast, if desired.

Step 11

Bake for 40-50 minutes, until the internal temperature taken with an instant-read thermometer is 165 deg F (74 C).

Step 12

Let cool at room temperature about 30 minutes.

Step 13

Place chicken breasts in refrigerator until completely chilled before slicing.

Step 14

Slice the chicken breast at an angle, as thin or as thick as you like. Store in a sealed container in the fridge for up to 1 week.