I have been having an issue with chicken breasts and marinade as of late using a standard Lowry's teriyaki marinade. My goal is to infuse the entire piece of chicken with the flavor of the sauce. Their instruction is to let it sit for 30 min before you cook, which has never given me great results. I let it sit for 2 hours tonight. My next step is to let it sit for 24. I sautee the chicken directly in the sauce after it soaks. When it is done, it has a flavorful outside and a basically bland inside that tastes like it looks when it comes out of the package. I did not do anything to try and enhance the absorption, just time and application. What are the techniques for getting the most flavor into the chicken while keeping it moist and tender? I have noticed that when I use general season salts, pepper and oil, the flavor seems to either absorb and penetrate or is bold enough to mask the blandness. I would also like to hear any recommendations on cooking science books that explain techniques on administering flavor and perfecting flavor control via the "science of cooking". Thanks for your time!