2 chickens, about 3 pounds each, cut up
salt and pepper to taste
1 cup cream of coconut
2 tablespoons lemon juice
6 medium bananas
2 1/2 cup corn flake crumbs
3/4 cup melted margarine
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 crosswise. Brush chicken and bananas thickly with coconut mixture and roll in crumbs. Brush baking pan with some butter. Place chicken pieces in a single layer into pan and drizzle with half of the butter. Bake in 350F oven for 45 minutes. Add bananas and drizzle with remaining butter. Bake for another 15 minutes. Serves 6.
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