Ingredients
1/4 cup lemon juice1 can (14 ounces) sweetened condensed milk1/3 cup milk1/2 cup sweetened shredded coconut1/8 teaspoon ground cardamom6 very firm bananas, halved lengthwise3 cups cornflakes crumbs5 to 6 pounds chicken pieces3/4 cup butter, melted, dividedSliced kiwifruit and starfruit, optional
Preparation
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.
