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South Seas Chicken and Bananas

1/4 cup lemon juice, condensed milk
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 13x9x2 in. baking pans. Drizzle
with 1/2 cup of the melted butter. Bake, uncovered, at 350F 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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