Buttermilk Herb Chicken Breasts

8 servings

1 cup buttermilk
1 T. Dijon Mustard
1 T. honey
1 T. fresh rosemary, finely chopped
½ t. dried thyme
½ t. dried sage
½ t. dried marjoram
½ t. pepper
1 t. salt
8 boneless split chicken breasts

Cooking day instructions:
Mix together buttermilk with mustard, honey, and seasonings. Place chicken breasts in freezer bag. Pour marinade over chicken breast. Freeze, using freezer bag.

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

Hint:
For a “Kid-friendly” version, after grilling, cut chicken breasts into strips. Serve with a ranch-dressing dipping sauce.