Combine vinegar, orange juice, honey, and kosher salt in a medium saucepan over medium-high heat. Bring to a boil then reduce to a simmer. Reduce liquid until it coats the back of a spoon. 15 - 20 minutes.
Combine water, garlic, and salt in a covered container (I use my crockpot). Stir until the salt has dissolved. Add in two cups of ice to drop the temperature and stir until mostly melted. Add in Chicken Breasts cover and refrigerate. 30 minutes to overnight.
Remove chicken breasts from brine and rinse under cold water. Pat excess water off with a paper towel. Season both sides with Kosher Salt and Fresh Cracked Pepper.
In a large pan, add the orange juice and place chicken breasts in the pan. Cover and cook over medium heat for 30 minutes. Turn chicken over and cook until the internal temperature in the largest part of the breast reaches 165 degrees.
Remove the lid from pan and spoon over the balsamic orange reduction. Roll up your basil leaves and slice. Sprinkle over chicken and let cook an additional 10 minutes.
Remove chicken from pan and let rest under tented foil for ten minutes. Slice and serve! You could also use this recipe and meal prep for the week! Add in roasted veggies and Quinoa and you have a powerhouse meal!