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Brining question

After having read many of your comments on brining, I am 100% sold!  We had chicken breasts last night that were the best I have ever had.  Brining is the only way to go.

I understand the "chemistry" of the brining process.  That said, my question is whether decreasing the amount of salt will still have similar results without the "salty" taste.  My wife (who is anti-salt!) loves the flavoring of the brine but feels the chicken is too salty. 

Can I go with 50% of the salt and get the same end result?  Or, if I cut the soak by 50%, will I get the same end result but with less salty flavor?

...help!  I have to brine!!  ...I can't go back!  :)

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