In a large bowl whisk together the salt, sugar and orange juice. Trim any excess fat from chicken but leave the skin intact so it covers entire breast. Place the chicken in the bowl and pour enough water to cover. Refrigerate for 4 hours.

After brining for 4 hours, stir together the cheese, sun dried tomatoes and basil. Set aside.

Preheat grill to medium high heat and oil grill grates. Remove the chicken from the brine and rinse well under cold water. Pat dry.

Carefully cut a slit into side of chicken breast to form a deep pocket. Place about 1/4 cup of the cheese mixture in each pocket, pressing it in so its not at the opening. Secure close with toothpicks.

Brush the skin with olive oil and sprinkle with salt, pepper and favorite all purpose seasoning.

Place chicken skin side down on the grill. Cover grill and cook about 6 minutes, watching for flare ups. Turn the chicken when it easily pulls from the grate. Continue cooking until cooked through. Internal temp should be 165°. Remove from heat and let rest 5 minutes.

Prep time of 40 minutes does not include brining time

Calories with skin: 350 calories, 43% calories from fat, 16 grams of fat, 5 grams sat fat, 2 grams carbs, 46 grams protein, 441 mg sodium, 124 mg cholesterol