Help with Chicken Dish - Apple Cider Vinegar Marinade

Well, I neglected to post this earlier - I have been primarily vegetarian for a number of years, but recently began including meat in my diet again. I have mostly been eating it when I go out, or already prepared, because I'm a little raw meat phobic, having grown up not handling it much. I figured the quality of meat I'm getting in restaurants is probably not the best, and so bought some chicken breast "tenders" at Whole Foods yesterday (not quite ready for anything more... whole) and have soaked them overnight in raw apple cider vinegar with a few cloves, some sliced ginger and garlic. I read a suggestion here about marinating it this way to tenderize and improve digestion.

Couple questions - I didn't dilute the vinegar, was that OK? Also, do I rinse before cooking, or just drain and use as-is, maybe throwing in the garlic and ginger to cook? I don't have a recipe in mind, I was thinking maybe just pan-frying in olive oil or butter and tossing on some herbs and lemon juice, maybe doing a sauce with coconut milk if I'm feeling ambitious. Is it healthier to slow bake, though? If anyone has any suggestions, it would be much appreciated. I was going to do this in the next couple hours, so I realize there might not be time to get an answer, but maybe for the next time! I am actually wondering if I could marinate longer, like 2 or 3 days, but maybe that's too long. I'm kind of new to cooking with meat.

Thanks in advance for any suggestions! Tweet