Buttermilk Herb Chicken

• 1 cup buttermilk (see note below to make your own which i do using skim milk)
• 1 tablespoon honey, preferably local
• 1 teaspoon thyme
• 1 tablespoon rosemary
• 1 teaspoon sage
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 tablespoon Dijon mustard
• 2 pounds Chicken breasts, preferably organic

Directions:

Combine all ingredients into a freezer bag slightly shake to mix, and let sit in refrigerator for at least one hour or up to overnight. Heat grill or pan to medium heat, discard marinade and cook chicken until done.

Freezing Directions:

Combine all ingredients into a freezer bag slightly shake to mix, and place into freezer until ready to serve. To Serve: Thaw in refrigerator. Heat grill or pan to medium heat, discard marinade and cook chicken until done.

**Note: A good substitute for buttermilk is 1 tablespoon lemon juice in 1 cup milk let sit for about five minutes then incorporate. So in this recipe you’d use 1/2 tablespoon with 1/2 cup milk. Hereare a few other suggestions too. Enjoy!