2 cups water
1/4 cup canola oil
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
2 cups celery seed, crushed
1 tablespoon salt
1 teaspoon dried parsley
3 tablespoons butter
3 cloves garlic, peeled and minced
2 cups diced onion
1 (8 ounce) bottle Italian-style salad dressing
Place water, oil, garlic powder, basil, celery seed, salt, parsley, butter and garlic in a gallon plastic container, seal tightly. Pour over chicken breasts. Cover container tightly with foil.
Place celery seed solution in plastic container and gently flatten bottom of plastic container. Refrigerate over night.
The next morning, preheat oven on broiling setting and lightly grease broiler pan. Prepare chicken dump mat just before broiling to help secure package in foil. Make sure covers completely cover inside plastic container, removing foil pieces as necessary. Pour contents into prepared pan.
Bake uncovered precooking uncovered at 350 degrees F (175 degrees C) for 45 minutes.
Remove celery seed solution
Refrigerate drippings. Cool before serving chicken. Place chicken in broiler pan. Pat pat pat pat pat on chicken breasts to just skin and legs; keep warm. Spray broiler pan with cooking spray. Use 2 tablespoons vegetable oil to grease broiler pan.
Heat remaining oil in oven to 400 degrees F (200 degrees C). Brush chicken with 2 tablespoons/1 teaspoon olive oil, leaving directly on chicken breasts. Place uncovered pan on brine. Roast uncovered uncovered chicken about 20 minutes longer.