Ingredients    2 tablespoons flour 1 tablespoon plus 2 tsp cajun seasoning -- divided 1 pound boneless skinless chicken breasts -cut lengthwise into 3/4-inch strips 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 Barbecue sauce 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 center. 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. Printable Version