Sunday, October 2, 2011

Buttermillk Herb Chicken Breasts

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

Mix together buttermilk with mustard, honey & seasonings.  Place chicken breasts in a freezer bag.  Pour marinade over chicken breasts.  Squeeze air from bag & seal.  Label & freeze. 

To serve: 
Thaw completely & discard marinade.  Grill over medium heat until chicken is tender & juices run clear.  For a kid-friendly version, after grilling, cut chicken breasts into strips & serve with ranch dressing.

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