This recipe had been changed
to call for "margarine." But being the
lover of REAL BUTTER that I am, the first thing
I did is change it back...
2 chickens, about 3 lb. each, cut
salt and pepper to taste
1 cup cream of coconut
2 Tbsp. lemon juice
6 medium bananas
2 1/2 cup corn flake crumbs
3/4 cup melted butter
Sprinkle chicken pieces on all sides
with salt and pepper. In a bowl, mix cream of coconut
and lemon juice. Peel bananas, cut each into halves
chicken and bananas thickly with coconut mixture
and roll in crumbs. Brush baking pan with some
butter. Place chicken pieces in a single layer
pan and drizzle with half of the butter. Bake in
350 degrees oven for 45 minutes.
Add bananas and drizzle with remaining butter.
Bake for another 15 minutes.