South Seas Chicken and Bananas Recipe

South Seas Chicken and Bananas Recipe photo by Taste of Home

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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

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South Seas Chicken and Bananas Recipe

Prep: 15 min. Bake: 1-1/4 hours

Yield: 6-8 Servings

15 75 90

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

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 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.
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.

Nutritional Facts 1 serving (13 ounces) equals 856 calories, 42 g fat (20 g saturated fat), 174 mg cholesterol, 592 mg sodium, 79 g carbohydrate, 2 g fiber, 43 g protein.

Originally published as South Seas Chicken and Bananas in Taste of Home April/May 1994, p27