1 cup whole buttermilk
2 tbsp Dijon mustard (TRY: Woodstock Organic Dijon Mustard)
2 tbsp each minced fresh rosemary, chives and thyme
3 cloves garlic, minced
1 tsp sweet paprika
1/2 tsp ground black pepper
1/4 tsp sea salt
6 5-oz boneless, skinless chicken breasts
Preparation
1. In a large bowl, whisk together all ingredients except chicken. Transfer marinade to a large zip-top freezer bag and add chicken. Seal bag, removing as much air as possible. Massage chicken mixture to evenly distribute marinade; place bag flat on a freezer shelf. Freeze for up to 2 months.
2. To cook: Remove bag of frozen chicken from freezer and place on a large dish; thaw in fridge, 24 hours.
3. Preheat oven to 375°F. Remove chicken from marinade and arrange on a parchment-lined baking sheet; discard remaining marinade. Bake chicken until juices run clear and an instant-read thermometer inserted into thickest part of chicken reads 165°F, 20 to 25 minutes.
FULL RECIPES
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