Saturday, December 14, 2013
buttermilk herb chicken breasts
I enjoyed this chicken but what I enjoyed best about it was the next day when I put it on a whole wheat bun with shredded lettuce and turned it into a sandwich. I've also thrown it into a garden salad. It's a very summery chicken recipe so I will have to remember that when summer rolls around again.
buttermilk herb chicken breasts (Once A Month Meals)
1 cup buttermilk
1 tablespoon honey
1 teaspoon thyme
1 tablespoon rosemary
1 teaspoon sage
1 teaspoon pepper
1 teaspoon salt
1 tablespoon Dijon mustard
2 pounds chicken breasts
Combine all ingredients into a freezer bag slightly shake to mix and let sit in the refrigerator for at least one hour or up to overnight. Grill until chicken is done.
Freezing directions: Combine all ingredients into a freezer bag. Slightly shake to mix and place into freezer until ready to use. To serve, thaw in refrigerator. Grill until done.
Note: A good substitute for buttermilk is 1 tablespoon lemon juice in 1 cup milk; let sit for about 5 minutes.