I am into planning ahead when I can. If I can get a day to prepare meals and freeze them, that would be my ultimate kitchen day! This is a recipe that I came across some time ago, and I have adjusted it a little based on what I typically have in my spice cabinet. This is something that can be mixed together, marinated and used that evening or you can freeze it for a later time. You pick! Either way, it’s a keeper.
Buttermilk-Herb Marinated Chicken Breast
1 Cup Buttermilk
1 TBSP Honey
1 TBSP Dijon Mustard
1 1/2 TBSP Italian Seasoning (I like Badia or Pampered Chef)
Mix together ingredients and pour over chicken in a ziplock freezer bag. You can either marinate in the refrigerator for the day, turning half-way through, or you can place it in the freezer to use at a later date. You can grill it or bake it. I have done it both ways and was pleased with both results. I usually bake it at 375 for 20-30 minutes, depending on thickness. Serve with brown rice, salad, roasted potatoes, grilled veggies (OH! I need to post my Honey-Garlic Marinated Grilled Eggplant!)… will make for a wonderful dinner!