South Seas Chicken and Bananas Recipe

5 3 5
South Seas Chicken and Bananas Recipe
South Seas Chicken and Bananas Recipe photo by Taste of Home
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South Seas Chicken and Bananas Recipe

Read Reviews
5 3 5
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours

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. Yield: 6-8 servings.
Originally published as South Seas Chicken and Bananas in Taste of Home April/May 1994, p27

Nutritional Facts

13 ounce-weight: 856 calories, 42g fat (20g saturated fat), 174mg cholesterol, 592mg sodium, 79g carbohydrate (49g sugars, 2g fiber), 43g protein.

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

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Reviews forSouth Seas Chicken and Bananas

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suefalk User ID: 6736080 267405
Reviewed May. 28, 2017

"A unique and delicious recipe. My grandson loved it. I would definitely make this again."

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2124arizona User ID: 845443 265619
Reviewed May. 6, 2017

"The subtle sweetness of the crust is the perfect accompaniment for the chicken and bananas."

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lrullis User ID: 4576709 5033
Reviewed Nov. 19, 2009

"This recipe was a little messy to make but soooo worth it when you taste the end result!!! Will definitely make this again"

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