Creamy Herbed Chicken

Serves 4

What you will need:

½ cup buttermilk

¼ cup Patricia & Paul Herbes de Provence Infused EVOO

2 Tbsp grainy Dijon mustard

2 Tbsp Patricia & Paul Traditional Dark Balsmaic

4 boneless, skinless chicken breasts

1 Tbsp chopped fresh dill

Preparation:

In a small bowl, whisk together the buttermilk, olive oil, Dijon, and lemon juice. Let sit for 10 minutes to thicken.

Place the chicken in a large resealable plastic bag. Pour in the marinade and shake gently to coat the chicken well. Place the bag flat in the fridge for 1-4 hours.

Preheat a barbecue to 400F-450F.

Remove the chicken from the marinade. Grill for 10 minutes per side, until cooked through and the internal temperature has reached 165F. Transfer to a serving plate and garnish with the fresh dill.