Best way to cook juicy chicken tenderloins

Ingredients:

Chicken tenderloins (I use frozen chicken tenderloins)
About 2 TBS salt
(favorite chicken seasonings or marinade)


 Directions:

1. The morning of or a few hours before you are ready to cook the chicken pull it out of the freezer and put desired amount into a container or freezer zip lock gallon bag with about 2 TBS salt and fill with purified water to brine the chicken. If frozen you can leave it on the counter until it defrosts or in the fridge.
2. Rinse the chicken with cold water and pat dry with paper towels when ready to cook.
3. Line a sheet pan with foil and place the chicken on the pan, season as desired.
4. Place the pan in the oven set to broil and cook for 5 minutes.
5. Flip the chicken and place an oven safe thermometer in the thickest piece. Place the chicken back in the oven and set the alarm on the thermometer to 165 degrees should be another 6-8min.
6. Once the chicken is at 165 degrees let rest for at least 10 minutes.

Fundido Cream Sauce Topping/Dip

Ingredients:
4 ounce package cream cheese, softened
1/2 cups sour cream
1 ounce candiced jalapenos
1/4 cup half-and-half
1/2 tsp minced garlic cloves
1/2 cup Monterey jack or pepper jack cheese, grated

Directions: Place ingredients in blender and bland until smooth then heat over med-low heat. Pour heated mixture over the top of the cooked chimichangas or use as a chip dip