Measure the cajun seasoning into a ziploc bag. Place the cut chicken in the bag and shake so that all the pieces are evenly coated.
Add the flour and mix well so the chicken is coated.
Pour over hot linguine.
Preheat oven to 375.
In a medium bowl, stir together melted butter and sugar.
Stir in flour, salt, lemon peel and lemon juice.
In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture (Don't mix it too much.).
Pour filling into pie crust.
(I had filling left over, so I put it in a couple ceramic ramekins for bug and cooked it along with the pie.)
Bake until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, wrap it with foil.
Let cool before serving.
Heat the butter in the microwave to soften.
Slice the bread in 1 inch slices - almost but not completely through.
Pour/spread each side of every slice with the garlic butter.
Wrap in foil and cook in preheated oven for 15 minutes.
If you like really crispy garlic bread, open the foil for the last few minutes.
*names have been changed to protect the innocent. Come on - of course I don't have an uncle Guido. Unless you do. In which case no, no, I would NEVER make fun of that name...