@bobw53jrma

I agree with this recipe to a point..   Italian dressing is my go to for a chix breast marinade..  
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But you need to pound those things, at least a little, you can do it right in the bag, we aren't looking for thin as a cutlet, but get a semi uniform thickness, half inch or so..  
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I use my fist, you don't even have to hit it hard, a 5 year old could hit it more than hard enough, and they would probably enjoy it.  Breaks up the fibers a bit so its more tender, and allows your marinade to penetrate easier, and more uniform cooking.  
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And feel free to add to the marinade.  Jarred garlic is easy and tasty,  a bit of lemon juice, italian seasoning, cayenne or hot sauce.. pepper.    And then I use it to baste towards the end (by baste, I mean pouring directly out of the bag), while making sure it comes up to temp so you don't get sick.  
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I would also say 6-8 hours is the minimum, I like going for 2 full days.  
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Super simple recipe, try pounding it a bit, I think you'll like it more..   
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For criticism.. And from somebody that slopped food in a nursing home for years and had food safety pounded into my head for years, and even taken classes..  

You are far more likely to get sick by rinsing your poultry.      Package to bag, the bacteria you are trying to rinse off goes from package to marinade bag.   Rinsing that bacteria can spread it everywhere all over your entire kitchen, your sink and faucet and all the surrounding counter is now contaminated with bacteria water/mist, and unfortunately your sink and counter don't get cooked.  If your chicken doesn't stink, the little bit of bacteria on the outside will probably get killed in the acidic marinade, or if you don't marinate it, it will be killed when you cook it, and you aren't even getting it all off when you rinse, unless you use soap, and then it won't taste very good.