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Jan 10, 2010


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 cornflake crumbs

5 to 6 pounds chicken pieces

3/4 cup butter or margarine, melted, divided

Sliced kiwifruit and starfruit, optional

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 the remaining cornflakes and place in

two greased 13 in.x9 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.