I want to brine 2 small chicken breasts but all the recipes I have found call for 1/2 cup of salt to 1 gallon of water. Do I really need to follow that for 2 small breasts? It seems kind of wasteful. I was wondering if it would be ok to cut down by half or a third. Is it the amount of salt that is important or is it a ratio to water that I need to get right?