South seas chicken and bananas
1 servings
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Lemon juice |
| 1 | can | Sweetened condensed milk -- |
| 14 | Ounces | |
| ⅓ | cup | Milk |
| ½ | cup | Flaked coconut |
| ⅛ | teaspoon | Ground cardamom |
| 6 | eaches | Bananas |
| Very firm, halved | ||
| Lengthwise | ||
| 3 | cups | Cornflake crumbs |
| 6 | pounds | Chicken pieces |
| ¾ | cup | Butter or margarine -- |
| Melted divided | ||
| Sliced kiwifruit and | ||
| 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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