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.
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