3/4 c. buttermilk
1/3 c. low fat plain yogurt
1/4 c. honey
2 tbsp. coarse ground Dijon style mustard
2 tsp. dried basil or 2 tbsp. fresh chopped basil
1/8 tsp. pepper
3 whole boneless chicken breasts, skinless, or can use chicken breasts with bones & skins removed

Combine ingredients in 2 quart rectangular baking dish or 9"x13" pan. Mix well. Place chicken in marinade, coating both sides. Cover with plastic wrap. Refrigerate several hours or overnight. Turn chicken occasionally. Spray heavy duty foil with Pam no stick cooking spray. Grill chicken on foil over medium hot coals for 15 to 20 minutes, turning frequently. Chicken is done when juices run clear when meat is pricked with a fork.

Chicken can also be cooked in a preheated 375 degree oven instead of on a grill. Bake 20 to 25 minutes after coating chicken well with marinade.