We eat a lot of chicken and I like to find different ways of preparing it for variety. I don't care for buttermilk and wasn't sure about this recipe. Boy, am I glad I tried it! It was delicious! The chicken was so moist and tender. The only thing we did differently was to let it marinade overnight.
Ingredients:1 c buttermilk
1 Tbsp Rustic Herb Seasoning
1 Tbsp Dijon Mustard
1 Tbsp honey
1 1/2 lbs boneless skinless chicken breasts
2 Tbsp Roasted Garlic Infused Oil
Instructions: Combine first 4 ingredients in a large resealable freezer bag. Add chicken, turning to coat. Place bag in a shallow dish and refrigerate 30 minutes or longer. Remove chicken from plastic bag; discard marinade. Heat oil in a large skillet over medium-high heat. Saute or grill chicken to desired doneness or until the internal temperature reaches 165 degrees. Serve on a bed of cooked quinoa or rice and fresh vegetable sticks.
Make Ahead & Freeze: Combine first 5 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely and prepare as directed above.
Side dish: various fresh vegetables coated with Roasted Garlic Infused Oil and various seasonings like Onion Onion, Garlic Garlic, and Salt-free Seasoning.
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