Monster Claws

2 tablespoons flour
1 tablespoon plus 2 teaspoons 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

Heat oven to 350 degrees F. 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 for 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.