2 tablespoons flour
1 tablespoon plus 2 tsp cajun seasoning -- divided
1 pound boneless skinless chicken breasts -cut lengthwise into
1 1/2 cups cornflake crumbs
2 tablespoons chopped green onions
3 eggs -- lightly beaten
1 red, yellow or orange bell pepper -- cut into triangles
Preheat oven to 350ºF. Lightly grease baking sheets. Place flour and
2 teaspoons cajun seasoning in large resealable plastic food storage
bag. Add chicken and seal. Shake bag to coat.
Combine cornflake crumbs, green onion and remaining 1 tablespoon
cajun seasoning in large shallow bowl; mix well. Place eggs in
shallow bowl. Dip each chicken strips into eggs and then into crumb
mixture. Place coated chicken strips on prepared baking sheet. Bake
chicken strips 8 to 10 minutes or until chicken is no longer pink in
When chicken is cool enough to handle, make 1/2-inch slit in thinner
end. Place bell pepper triangle into slit to form claw nail. Serve
claws with barbecue sauce for dipping.
Makes about 30 strips.