Ingredients:
1/2 cup flour
1/2 tablespoon dried thyme
1 teaspoon salt
1 1/2 tablespoons sesame seeds
1/2 tablespoon poppy seeds
3/4 teaspoon dried tarragon
1/4 teaspoon pepper
8 boneless chicken breasts
2 egg whites, beaten with a fork
2 tablespoons butter
2 tablespoons margarine
1 loaf round sourdough loaf, unsliced
4 tablespoons butter
1 1/2 tablespoons sesame seeds
1 teaspoon thyme
1 teaspoon tarragon
1 teaspoon poppy seeds
Directions:
For chicken, combine flour and spices.
Dip chicken into egg whites and then coat with flour mixture.
Brown in melted butter/margarine.
Prepare basket by cutting off top of bread and scooping out the inside, leaving a shell big enough to hold the chicken.
Keep top of bread but discard inside or use for something else.
Mix all sauce ingredients together.
Coat the inside of the bread with all the sauce.
Place the chicken pieces inside the bread.
Place the top of bread back on.
Cover with foil.
Place on cookie sheet and bake at 325 for about 1 hour.
Cut into wedges to serve.
Servings: 8
Time preparation: 10 min.
Time total: 70 min.