This was amazing…it is pouring down rain…like time to build the ark pouring down rain so I was not going to go out and grill…and I don’t like the mess of frying it on my stove…I know lame and OCD…so I baked this…375′ for about 45 mins…I dumped all the ingredients in…my hubby likes chicken thighs so that is what I used…let it marinate and then baked…made some ORZO and steamed carrots with some Bayou Bourbon..perfect!
1 cup buttermilk
1 Tbsp. Rustic Herb Seasoning
1 Tbsp. Dijon mustard
1 Tbsp. honey
1½ lbs. boneless skinless chicken breasts
2 Tbsp. Roasted Garlic Infused Oil
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 internal temperature reaches 165°. 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.
our next groceries:
2 lbs. pork shoulder roast
1 medium onion, sliced
8 oz. pkg. sliced fresh button mushrooms (optional0
1 packet Tuscan Chicken Slow Cooker Sauce Mix
15 oz. can crushed tomatoes
Cooked mashed potatoes