Chicken Basket

Serves: 5
Total Calories: 317


1/2 cup all-purpose flour
1 1/2 tablespoons sesame seed
1/2 tablespoon poppy seed
1/2 tablespoon dried thyme
3/4 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon pepper
2 egg whites, beaten
8 chicken thighs or breasts
2 tablespoons butter
2 tablespoons margarine
1 loaf round sourdough bread
Herb & Seed Butter Sauce:
1/4 cup margarine
3 tablespoons sesame seed
1 tablespoon poppy seed
1 tablespoon dried thyme
1 1/2 teaspoons dried tarragon


Combine flour, seeds and seasonings in a shallow bowl. Place egg whites in a separate shallow bowl. Dip chicken in egg whites; coat thoroughly with flour mixture. Melt butter and margarine in a large skillet over medium heat. Brown chicken thoroughly, about 7 minutes per side. Transfer chicken to a lightly greased 3-quart casserole dish. Bake, uncovered, at 350 degrees for 20 minutes; turn chicken over and continue to bake for an additional 20 minutes. Remove from oven. Cut a circle in top of loaf; set aside. Scoop out inside of loaf, leaving a shell of about 3/4 inch bread. With a pastry brush, spread butter sauce over inside of loaf and reserved top. Place chicken inside bread "basket" and set on a baking sheet. Place top of loaf alongside on baking sheet. Bake for 20 minutes, uncovered. Remove from oven; replace top of loaf and wrap in several layers of newspaper to keep warm.

Herb & Seed Butter Sauce:
Melt margarine in a small saucepan over low heat; stir in remaining ingredients.

Nutritional Facts:

Serves: 5
Total Calories: 317
Calories from Fat: 198

This Chicken Basket recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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