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South Seas Chicken and Bananas

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
  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours
  • Makes
    6-8 servings

Ingredients

  • 1/4 cup lemon juice
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup milk
  • 1/2 cup sweetened shredded 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.
Nutrition Facts
13 ounce-weight: 856 calories, 42g fat (20g saturated fat), 174mg cholesterol, 592mg sodium, 79g carbohydrate (49g sugars, 2g fiber), 43g protein.

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