Saturday, October 23, 2010

Crunchy Monster Claws


1 small sweet yellow pepper

2 tablespoons all-purpose flour

2 teaspoons plus 1 tablespoon Cajun seasoning, divided

3 eggs, lightly beaten

1-1/2 cups cornflake crumbs

2 tablespoons chopped green onion

1 pound boneless skinless chicken breasts, cut lengthwise into 3/4-inch strips

Barbecue sauce


Cut yellow pepper into 15 triangles; set aside. In a large resealable plastic bag, combine flour and 2 teaspoons Cajun seasoning. Place eggs in a shallow bowl. In another shallow bowl, combine the cornflake crumbs, green onion and remaining Cajun seasoning.

Place a few pieces of chicken in bag; seal and shake to coat. Dip in eggs, then in crumb mixture. Place on a greased baking sheet. Repeat. Bake at 350° for 15-20 minutes or until juices run clear.

Cut a small slit into one end of each chicken strip; insert a pepper triangle into each. Serve with barbecue sauce. Yield: 15 appetizers.

Recipe by Taste of Home, Photos by Laura Spear

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