South seas chicken and bananas your taste buds get a tropical vacation when you prepare a platter of this chicken! My father-in-law loves coconut, so the dish is one of his favorites. Whenever I serve South seas chicken and bananas for dinner, everyone raves over it. from"Wendy Smith of Eagleville Pennsylvania"

Ingredients 

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 cornflakes crumbs

5 to 6 pounds chicken pieces

3/4 cup butter, melted, divided

Sliced kiwifruit and starfruit, optional

Method

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. x 2-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.