Tuesday, June 2, 2009

Buttermilk Herb Chicken Breasts

This looks like an easy dump-it-all-in recipe. We haven't used buttermilk for a marinade; I can't wait to try it.

1 cup buttermilk
1 T. Dijon mustard
1 T. honey
1 T. fresh rosemary, finely chopped
1/2 t. dried thyme
1/2 t. dried sage
1/2 t. dried marjoram
1/2 t. pepper
1 t. salt
8 boneless split chicken breasts

Mix together buttermilk with mustard, honey, and seasonings. Place chicken in freezer bag. Pour marinade over chicken breasts. Freeze.

Thaw chicken, discarding marinade. Grill over medium heat until chicken is tender and juices run clear.

From Don't Panic-- Dinner's in the Freezer by Susie Martinez, Vanda Howell, & Bonnie Garcia

1 comment:

  1. I thought the chicken was okay. My kids & hubby didn't care for it much...


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