Hello I would like to get some feedback on how to cook chicken breasts, top round, etc... in the pan on the stove top with marinade. Do you marinade and then wipe it off or keep it on the food? I ask because I seem to cook and the marinade ends up burning. Also, in regards to chicken breasts in the pan: it seems if I strive for an internal temp of 165 (food safety guidelines), my chicken ends up dry and burnt. Any advice?