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