South seas chicken and bananas

Yield: 1 servings

Measure Ingredient
¼ cup Lemon juice
1 can Sweetened condensed milk --
14 \N Ounces
⅓ cup Milk
½ cup Flaked coconut
⅛ teaspoon Ground cardamom
6 eaches Bananas
\N \N Very firm, halved
\N \N Lengthwise
3 cups Cornflake crumbs
6 pounds Chicken pieces
¾ cup Butter or margarine --
\N \N Melted divided
\N \N Sliced kiwifruit and
\N \N Starfruit, optional

In a food processor or blender, blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a bowl. Dip bananas into milk mixture; roll in cornflakes and set aside. Dip chicken into remaining milk mixture; roll in the remaining cornflakes and place in two greased 13-in. x 9-in. x 2-in. baking pans. Drizzle with ½ cup of the melted butter. Bake, uncovered, at 350 deg. for 1 hour. Arrange bananas over the chicken. Drizzle with remaining butter. Bake 15 minutes longer or until chicken juices run clear.

Garnish with kiwi and starfruit if desired. Yield: 6-8 servings Recipe By : Taste of Home

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