Does bag marinating after filleting a chicken breast over tenderize?

[u/Objective_720]

I want to pan sear some chicken breast to go with a spanish rice recipe im practicing, but I plan on filleting it open, hammering to flatten and tenderize, but if I put it in a bag to marinate for 30 minutes-1 hour, would it over marinate after being thined out/broken down, or am I over exaggerating?

[u/Rockboxatx]

What are you marinating it in?

[u/Objective_720 → u/Rockboxatx]

if I dont do a dry rub, it would be orange/lime juice with cilantro, chilli/garlic/onion powder and olive oil.

think at this point ill just fillet, tenderize and rub on the powders mentioned above before searing it, marinating fillets after tenderizing doesnt seem to go together.