Well, I just recently started brining chicken breasts (and pork chops). I think it's a very worthwhile step (if you have the time). Last night I grilled up 6 chicken breasts, following the easy procedure from HTG. I put a cajun rub on all of them and they came out great. I took three of the breasts and some chopped celery and gave them a quick dance in the food processor to make some cajun chicken salad. The other three breasts came out juicy, and I should know, I'm eating a leftover one right now as I type.
With that being said, I'm now a big fan of brining. If it would make an improvement, aesthetically, I would even consider brining my own face.
Brine stuff. It's good.