South Seas Chicken and Bananas |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Your taste buds get a tropical vacation when you prepare a platter of this chicken! My father-in-law loves coconut, so this dish is one of his favorites. Whenever I serve this for dinner, everyone raves over it. Wendy Smith, Eagleville, Pennsylvania Ingredients:
1/4 cup lemon juice |
1 can (14 ounces) sweetened condensed milk |
1/3 cup milk |
1/2 cup flaked coconut |
1/8 teaspoon ground cardamom |
6 very firm bananas, halved lengthwise |
3 cups cornflakes crumbs |
5 to 6 pounds chicken pieces |
3/4 cup butter, melted, divided |
sliced kiwifruit and starfruit, optional |
Directions:
1. 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.
2. Dip chicken into remaining milk mixture; roll in remaining cornflakes and place in two greased 13-in. x 9-in. baking pans. Drizzle with 1/2 cup of the melted butter. Bake, uncovered, at 350° for 1 hour.
3. 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.
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