Crispy Witch Fingers

What You Need:

1 sweet red pepper
2 T flour
2 t + 1 T Cajun seasoning, divided
3 eggs
1 1/2 C cornflake crumbs
2 T green onion, chopped
1 lb. boneless skinless chicken breast, cut into 16, 3/4 inch strips

How to Make It:

Set the oven temperature to 350 degrees allowing it to preheat.
Lightly spray a baking sheet with a non stick cooking spray.
Cut the pepper into 16 triangles and set aside.
Place the flour and 2 t of the Cajun seasoning into a plastic zip lock bag.
Close and shake the bag to combine the ingredients together well.
Place the eggs in a shallow bowl and beat lightly with a fork.
Place the cornflake crumbs in a shallow bowl.
Add the green onion and remaining Cajun seasoning to the cornflake crumbs and toss to combine.
Place a few strips of chicken into the flour mixture, close and shake to lightly cover.
Dip the coated strips in the egg shaking off any excess.
Roll in the cornflake mixture covering the strips well and place on the baking sheet.
Repeat until all the chicken strips are covered.
Place the chicken into the oven and bake for 20 minutes or until the juices run clear.
Remove and allow cooling enough to handle.
Cut a small slit into one end of each of the strips.
Insert a pepper triangle; point out, into the strips.

These claws will really “grab” your guest’s attention. The Cajun seasoning gives these strips a bold taste while the cornflake covering helps to keep the chicken moist during baking. The Cajun seasoning can be left out if preparing these for children.

Makes 8 servings

Preparation Time: approximately 15 minutes
Baking Time: approximately 20 minutes
Total Time: approximately 35 minutes

Easy Chicken Burritos

Ingredients:
3 boneless chicken breasts
1/2 jar (16 oz size) salsa
1 (14.5 oz) can refried beans
1 (8 oz) pkg shredded taco cheese
1 (8 count) pkg burrito size tortillas

Directions:
Preheat oven to 350.
Place the chicken breasts in a large sauce pan.
Cover with the salsa.
Add just enough water to cover the chicken.
Place over medium high heat and bring to a boil.
Reduce heat to low and simmer 15 minutes.
Chicken should be white all the way through when done.
Remove the chicken from the pot and cool until easily touched and shred the chicken.
Return the shredded chicken to the pot.
Bring back to a boil to reduce the liquid of the mixture if it looks to watery.
When mixture becomes as thick as you like, remove it from the heat.

To Assemble:
Lay tortilla flat.
Place 3 T of refried beans down the middle of the tortilla.
Place 4 T of the chicken mixture on top of the beans.
Sprinkle with cheese.
Fold in the sides of the tortilla and roll until completely closed.
Continue until you used all the tortillas.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.
Serve with sour cream and guacamole and a side salad.

To Freeze:
Before baking, wrap each burrito in the wax paper.
Place the burritos in a freezer bag.
Freeze for up to 3 months.

To Reheat:
Unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito is beginning to thaw.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.