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1
Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
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2
Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
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3
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
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4
Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
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5
Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
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6
Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
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7
Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
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8
Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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9
Switch oven to broil. Sprinkle cheese over the chicken breasts.
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10
Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.
