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Garlic-lemon Double Stuffed Chicken
Oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8oz) pkg. cream cheese, cut into 1/2 inch slices
1 (8oz) pkg. Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tbsp. minced garlic
3/4 cup butter, melted
2 tbsp. lemon juice
1/2 tsp. garlic salt, or to taste
1/2 tsp. paprika
Preheat oven to 350 degree. Lightly coat a large, shallow baking dish with oil.
Butterfly each breast by slicing in half horizontally through the center, cutting almost
but not completely through. Place one slice each of Cheddar cheese and cream cheese
in the center of each breast. Close again as if placing between the pages of a book.
Pour milk into a shallow bowl. In a separate bowl, combine bread crumbs and romano
cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly
to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking
edges under to seal.
Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and
drizzle evenly over chicken. Season breasts with garlic salt and paprika.
Bake in preheated oven for 30 minutes, or until no longer pink in center and
juices run clear.