Buttermilk Herb Chicken Breasts

1 cup buttermilk
1 T Dijon mustard
1 T honey
1 T fresh rosemary, finely chopped
½ t dried thyme
½ t dried sage
½ t dried majoram
½ t pepper
1 t salt
8 boneless split chicken breasts

Mix together buttermilk with mustard, honey and seasonings.  Marinade several hours to all day.  Grill over medium heat until chicken is tender and juices run clear.

*To freeze for later: mix buttermilk with mustard, honey and seasonings.  Place chicken breasts in a freezer bag and pour on marinade.  Freeze.  When ready to cook, defrost, discard marinade and cook.

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One thought on “Buttermilk Herb Chicken Breasts

  1. Pingback: The freezer meals post… | Julie Cooks

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