Tuesday, February 17, 2009

Buttermilk Herb Chicken Breasts

Here's another freezer meal. You can make it tonight, or make a few bags of this and stick them in the freezer for those nights when you don't have much time!

1/2 cup buttermilk
1/2 T. Dijon mustard
1/2 T. honey
1/2 T. fresh rosemary, finely chopped
1/4 t. dried thyme
1/4 t. dried sage
1/4 t. dried marjoram
1/4 t. pepper
1/2 t. salt
4 boneless chicken breasts

Cooking Day Instructions:
Mix together buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breasts. Remove as much air as possible & seal; freeze.

Serving Day Instructions:
Thaw chicken, discarding marinader. Grill over medium heat until chicken is tender and juices run clear.

1 comment:

Lisa Ross said...

Justin grilled this chicken last night for dinner. I wasn't here, but the leftovers were awesome! It was so tender and flavorful! He recommended grilling them at med. high heat and flipping the chicken every 6 minutes for 30 minutes. Even the leftovers were super-tender. Yum!