Back to South Seas Chicken and Bananas

Print Options

 
 
 

Card Sizes

 
 
 
 Print
South Seas Chicken and Bananas Recipe

South Seas Chicken and Bananas Recipe

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 YIELD: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

  • 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.

Nutritional Facts

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

Reviews for South Seas Chicken and Bananas

Sort By :

Average Rating
MY REVIEW
suefalk User ID: 6736080 267405
Reviewed May. 28, 2017

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

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

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

MY REVIEW
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"

Loading Image