SOUTH SEAS CHICKEN AND BANANAS
Do you love tropical flavors such as coconut, lemon, banana, kiwi and the spice Cardamom? Well, you will certainly enjoy this dish if you do. It is a very unique dish and the flavor of Cardamom is throughout the dish. I love the unique taste of cardamom and coconut along with the crunch of the cornflakes in this dish. This is...
Provided by Kimberly Biegacki
Categories Chicken
Time 1h35m
Number Of Ingredients 10
Steps:
- 1. In a food processor or blender, blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a bowl.
- 2. Dip bananas into milk mixture; roll in cornflakes and set aside.
- 3. Dip chicken into remaining milk mixture; roll in the remaining cornflakes and place in two greased 13-in. X 2-in. baking pans.
- 4. Drizzle with 1/2 cup of the melted butter. Bake, uncovered, at 350 degress for 1 hour [or less if it is chicken breasts]. Arrange bananas over the chicken. Drizzle with remaining butter. Bake 15 minutes (I just baked it for 10 more minutes)longer or until chicken juices run clear.
- 5. Garnish with Kiwi and Starfruit if desired. (I laid my sliced kiwifruit on to toasted coconut) Yields 6-8 servings.
- 6. Inside the baked banana. Note: Only make enough bananas for those who are eating. They do not make for a good reheat and will need to be tossed. But the chicken is fine to reheat.
SOUTH OF THE SEA CHICKEN AND BANANAS
A tropical delight. You will be asked to make this dish over and over again!
Provided by Karen Bush
Categories Chicken Breasts
Yield 7
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling.
- Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour.
- Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve.
Nutrition Facts : Calories 954.7 calories, Carbohydrate 69.7 g, Cholesterol 298.2 mg, Fat 31.6 g, Fiber 3.8 g, Protein 97.2 g, SaturatedFat 18.5 g, Sodium 572.4 mg, Sugar 47.8 g
SOUTH OF THE SEA CHICKEN AND BANANAS
A tropical delight. You will be asked to make this dish over and over again!
Provided by Karen Anne Bush
Categories Chicken Breasts
Yield 7
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling.
- Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour.
- Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve.
Nutrition Facts : Calories 954.7 calories, Carbohydrate 69.7 g, Cholesterol 298.2 mg, Fat 31.6 g, Fiber 3.8 g, Protein 97.2 g, SaturatedFat 18.5 g, Sodium 572.4 mg, Sugar 47.8 g
SOUTH OF THE SEA CHICKEN AND BANANAS
A tropical delight. You will be asked to make this dish over and over again!
Provided by Karen Anne Bush
Categories Chicken Breasts
Yield 7
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling.
- Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour.
- Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve.
Nutrition Facts : Calories 954.7 calories, Carbohydrate 69.7 g, Cholesterol 298.2 mg, Fat 31.6 g, Fiber 3.8 g, Protein 97.2 g, SaturatedFat 18.5 g, Sodium 572.4 mg, Sugar 47.8 g
SOUTH OF THE SEA CHICKEN AND BANANAS
A tropical delight. You will be asked to make this dish over and over again!
Provided by Karen Bush
Categories Chicken Breasts
Yield 7
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a food processor or blender blend the lemon juice, condensed milk, milk, coconut and cardamom until smooth. Pour into a large bowl. Put cornflakes in a shallow dish for rolling.
- Dip bananas in milk mixture, roll in cornflakes and set aside. Dip chicken pieces in remaining milk mixture and roll in the remaining cornflakes. Place the bananas in one 9 x 13 inch dish. Place the chicken pieces in another 9 x 13 inch dish. Drizzle both the bananas and the chicken with 1/2 cup of the melted butter and bake in the preheated oven, uncovered, for 1 hour.
- Remove both dishes from the oven and arrange the bananas over the chicken in one dish. Drizzle with the remaining butter and bake for 15 more minutes or until the chicken juices run clear. Garnish with kiwi and pineapple slices if desired, and serve.
Nutrition Facts : Calories 954.7 calories, Carbohydrate 69.7 g, Cholesterol 298.2 mg, Fat 31.6 g, Fiber 3.8 g, Protein 97.2 g, SaturatedFat 18.5 g, Sodium 572.4 mg, Sugar 47.8 g
TAISI MOA (SAMOAN CHICKEN BAKED IN BANANA LEAVES)
Tender chicken dish. Serve with rice and if you like top with roasted coconut flakes. Found online and posted for ZWT7.
Provided by Artandkitchen
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the soy sauce, barbeque sauce (I used a Chinese one), ginger and coconut milk. Check the taste of the marinade adding more soy sauce, barbecue sauce or ginger to your taste.
- Place the chicken, plantain and sweet potato in a large bowl and pour over the marinade. Marinate for 30 minutes.
- Gently warm the banana leaf over a fire until the leaf is pliable (do not burn it), just 3 minutes. (Istead of banana leaf and baking sheet, you can use a baking mold with lid, it's not the same but it's better then nothing).
- Cut the leaf into four large squares from 30 x 30 cm.
- Place the chicken onto the banana leaf square and evenly divide the vegetables on top.
- Pour any remaining marinade and fold the leaves around the chicken.
- Tie the package and place them in a baking sheet (lined with baking paper).
- Bake in a previously pre-heated oven at 180°C until the chicken is tender and completely done (around 1 hour).
- Check the package occasionally to make sure they do not burn.
Nutrition Facts : Calories 456.5, Fat 15.8, SaturatedFat 10.5, Cholesterol 59.1, Sodium 197.1, Carbohydrate 65.3, Fiber 3.2, Sugar 43.8, Protein 16.6
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