Ingredients Jump to Instructions ↓

  1. 1/4 cup lemon juice

  2. 1 can (14 ounces) sweetened condensed milk

  3. 1/3 cup milk

  4. 1/2 cup flaked coconut

  5. 1/8 teaspoon ground cardamom

  6. 6 very firm bananas, halved lengthwise

  7. 3 cups cornflakes crumbs

  8. 5 to 6 pounds chicken pieces

  9. 3/4 cup butter, melted, divided Sliced kiwifruit and starfruit, optional

Instructions Jump to Ingredients ↑

  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. 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.


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