Buttermilk Herb Chicken Breasts

1 cup buttermilk (To make your own, combine 1 tablespoon lemon juice in 1 cup milk and let sit for
about five minutes, then incorporate)
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
8 boneless skinless chicken breasts

Put chicken in a gallon-sized freezer bag (I divide mine in two bags with four chicken breasts per bag). Whisk together the remaining ingredients in a mixing bowl, and pour over chicken in the bag (divide evenly if splitting into two bags). Seal and freeze.

On serving day, thaw chicken and discard marinade. Grill over medium heat until chicken is tender and juices run clear.

Makes 8 servings

Recipe Source - Don't Panic - Dinner's in the Freezer cookbook