Balsamic vinegar, finely chopped rosemary, paprika, juice and zest of one lemon. Be sure to poke the breasts with a fork and/or hammer the breasts down with a mallet before putting the whole thing into a ziplock bag and putting into the fridge overnight.
When cooking, I suggest skillet frying over lower heat, lightly in olive oil.
Lime juice and sriracha sauce. Again, poke the breasts and/or hammer and do the ziplock thing overnight.
Wine makes for a great marinade. Anything with some acid. Avoid the oily and salted marinades.