2 lbs. chicken pieces or cutlets
Salt and pepper
1 c. cocoa casa cream of coconut
2 tbsp. lemon juice
6 med. size bananas
2 1/2 c. cornflake crumbs
3/4 c. melted butter

Sprinkle chicken pieces on all sides with salt and pepper. Then in a bowl mix coco casa cream of coconut and lemon juice. Then peel bananas and cut half crosswise. Then brush chicken and bananas thickly with coconut mixture then roll in cornflake crumbs until well coated. Both chicken and bananas. Then brush a baking dish with some of the butter. Place chicken pieces in bottom of pan and drizzle with remaining butter. Bake at 350 degrees for 45 minutes, if chicken pieces and 30 minutes if cutlets. Add bananas and drizzle with butter and bake both at 15 minutes at 350 degrees.