Boneless, skinless chicken breasts were cut into strips, dipped in egg and then rolled in a mix of flour, sesame seeds, thyme and tarragon and poppy seeds. Next the chicken strips are browned in skillet with a little oil. Then, the browned chicken was laid on a plate lined with paper towels to cool before being bagged and frozen. A yummy compound butter was made out of the same spices that flavored the chicken and frozen with the chicken until baking day.
On cooking day, I cut the center out of a round loaf of bread and spread the butter mixture inside the hole and on the lid from the bread bowl. The chicken strips were placed inside the bread bowl and the entire thing was baked for 30 minutes.
At first I wasn't sure if we all loved this recipe because of the clever presentation, the fact that we have been going low carb and bread of any kind is amazing right now, or the flavors of the spice mix. Honestly, the flavors were wonderful. I would definitely make this again even without the bread bowl. Of course, that bread bowl sure was tasty!!