Mozzarella Stuffed Chicken

Mozzarella stuffed chicken by Grant Batchelder
Videography and production by Paige Gandara-Valderas

Grant Batchelder, temporary Treadaway Hall director, works part time at St. Mary’s and enjoys cooking for his wife in his spare time. However, being a vegetarian sometimes limits what he can taste while cooking a meal. Batchelder talks about his specialty mozzarella stuffed chicken dish and his love for cooking.


  • 2 chicken breasts
  • 1 cup flour
  • 2 cup panko and bread crumbs
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 ½ tablespoon garlic
  • 1 tablespoon paprika
  • parsley
  • 1 stick of mozzarella
  • 2 eggs
  • ¼ cup milk
  • olive oil
  • toothpicks


First, preheat the oven to 400 degrees. While the oven is heating up, take a bowl and mix flour, panko, salt, garlic, paprika and parsley. In another bowl, whisk eggs and milk till smooth.

Take defrosted chicken breasts, pound with hands till it’s flat (if the chicken breasts are already flattened, then disregard). Take half of mozzarella stick and put in the center of breast. Using toothpicks, pin the chicken breast together wrapping it around the cheese. Take wrapped chicken and roll it in the egg then batter it in the panko mixture.

Place the chicken breasts in a safe container and put it in the oven. Set the timer for three 10-minute increments, cooking it in the oven for a total of 30 minutes. After every 10 minutes, take the mozzarella stuffed chicken out of the oven, occasionally basting the chicken with olive oil to cook thoroughly. Finally, remove from the oven, let it cool and enjoy the dish!

Rosemary Chicken

Rosemary Chicken by Vanessa Benavides
Videography and Production by Analissa Cantu


St. Mary’s University alumna Vanessa Benavides, Spring 2013, shows us how to cook a simple, yet elegant dinner of Rosemary Chicken. She also tells us why Rosemary Chicken is a convenient dish that can impress anyone, and why she loves to cook so much.


Rosemary Chicken – Serves 2 – 3 

  • 1 lb. of Chicken Breast
  • 5 Small Red Potatoes
  • 1 tsp. of Salt
  • 1 tsp. of Minced Garlic
  • 1 tsp. of Rubbed Sage
  • 1/4 tsp. of Coarse Ground Black Pepper
  • 2 tbsp. of Olive Oil


First, defrost the chicken breast in a sink and wash all red potatoes. Preheat the oven to 425 degrees. Mix all of the powders together in a large bowl, then mix in the olive oil in the bowl. Then, slice the red potatoes in either chunks or slices, whichever you prefer.

Set the potatoes aside, and dip the defrosted chicken breasts in the bowl of spices and olive oil, make sure they are covered with all of the spices, then place them in a lined pan. After all of the chicken breasts are placed in pan, dip the potatoes in the bowl of spices and olive oil and place them around the chicken in the lined pan. With the oven preheated at 425 degrees, let the chicken and potatoes cook for 20 – 25 minutes.

While they are cooking, occasionally turn the potatoes around so that they do not burn. Then, voila! Take the chicken and potatoes out, let them cool, and serve. Make sure to check the chicken to see if it is cooked fully. If it looks like there is some red when you cut the chicken, make sure it’s not the spices bleeding into the chicken.

Chicken Salad

Chicken Salad by Nicole Mitchell
Videography and Production by Steven Navarro

Nicole Mitchell, a senior sociology major, gives some pointers on how to make a savory chicken salad. She also tells how she first became interested in cooking at a young age.


  • 4 cups diced, cooked chicken
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 carrot stick, cut into 1/4-inch dice
  • 1/4cup walnuts, roughly chopped
  • 1/2 cup grapes, cut in half
  • 1 cup mayonnaise
  • 1/2 tablespoon of mustard
  • Freshly ground black pepper


In a mixing bowl, toss together the chicken, celery, carrots, walnuts and grapes. Set aside. In a small bowl, whisk together the mayonnaise, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Chicken Salad

Chicken Salad

Grilled Chicken Breast topped with Mango Salsa

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Grilled Chicken Breast topped with Mango Salsa
Story and Photos by Cassandra M. Vara

Sometimes it’s hard to retain your savor for flavor when you’re trying to lead a healthy lifestyle.

After all, how can people spice up their dinner without packing on the pounds?

Well, put down those nachos and get up off the couch!

Join Ashley Nicole Reyes, senior Marketing major at St. Mary’s University, as she shows how to turn up the heat while still whittling down the midsection.

Reyes, a San Antonio native and former contender for Miss Fiesta San Antonio, loves exercising, reading, shopping and showing support for her favorite athletic team–the San Antonio Spurs.

Reyes says she chose St. Mary’s as her choice for higher education because of the student-to-faculty ratio, friendly atmosphere and small classroom size.

“The small classroom environment allows for more in-depth conversations and a better overall understanding of the course subject,” she says.

When she’s not studying or cheering in the front row at a Spurs game, Reyes loves to cook because it allows her to explore her creativity.

“Cooking is an art form,” she says. “I love that I can be very expressive with just food.”

Her favorite foods include anything Italian, good steak and fresh sushi.

Exploring her creativity wasn’t the only reason why she discovered her love of cuisine.

Reyes explains that she also began cooking out of necessity. “I love eating healthy and sometimes my family and I just don’t want to eat the same thing.”

Reyes says she sometimes cooks her own dinner since her family’s idea of a healthy meal doesn’t always meet her expectations.

Reyes considers this her favorite dish because “it is quick, easy, and a healthy option that’s still full of flavor.”

She adds that if the dish too spicy, leave out the jalapeño for less intensity.

Or, as Reyes jokingly says when asked for her opinion on the spice factor‚”If you can’t take the heat, get out of the kitchen!”


  • 2 chicken breast
  • olive oil (roughly 2 oz.)
  • 4 limes
  • 2 mangoes
  • 1 pack of cherub tomatoes
  • 1 red onion
  • small bushel of cilantro
  • 1 small jalapeño
  • 1 avocado
  • 1 package of jasmine rice


Wash chicken breasts and pat dry. Set stove to medium heat. Coat pan with olive oil. Season chicken pieces on each side with black pepper, garlic powder and lime juice. With a knife, carve small, diagonal slits into chicken breasts to intensify spices and to help cook quickly. Place chicken breasts in pan and grill for 20 minutes. Turn occasionally and add lime juice as desired. While chicken cooks, prepare package of jasmine rice and mango salsa separately. Dice mangos, tomatoes, jalapeño, cilantro and red onion and place in large bowl, adding juice from two whole limes to the mix. When rice is done and chicken is coated in an even, brown color, assemble the meal. Place a bed of rice on a plate with the chicken breasts along the sides. Take the mango salsa and coat chicken with about four heaping. Slice an avocado and add as garnish on the rice. Makes 1-3 servings.

Wonderful Chicken

Wonderful Chicken by Rick Springer
Videography and Production by Karl Hayes

Rick Springer, sophomore Philosophy major at St. Mary’s University, shows us some of his family roots by cooking his version of “Wonderful Chicken.” Not only do we to see how the dish is prepared and the ingredients involved, but we can see how Springer reveals his modest character.


  • 3 pounds of boneless chicken breast tenderloin
  • 1 16oz jar of raspberry jam
  • 1 stick of fresh ginger
  • 1 whole onion
  • 2-3 tablespoons of low sodium soy sauce
  • 3 dashes of raw rosemary
  • Salt and Pepper
Serving Size: 4 people


First thaw out the chicken breast tenderloin, and start oven top to a medium-high setting. Then chop onions to bite size pieces and chop minced ginger to pea-size bites. Baste chicken with salt and pepper.

Mix low sodium soy sauce and raspberry jam in a mixing container, following the amount ingredients listed above. When the stove is heated to temperature add a small amount of cooking oil and begin to cook the onions first, then the chicken, and lastly the ginger. Once the chicken is cooked to golden-brown, cook the sauce from the mixing container for about a minute. After the sauce is ready, simply pour the sauce over the cooked chicken.

Now you are ready to eat Springer’s “Wonderful Chicken.”

King Ranch Chicken

King Ranch Chicken by Robin Johnson
Videography and Production by Sarah J. Mills

St. Mary’s student Robin Johnson creates King Ranch Chicken, one of her favorite dishes. King Ranch Chicken is a cheesy casserole mixed with corn tortilla pieces, boiled chicken, and a zesty can of Rotel among other ingredients.


  • 8 oz can of Rotel Tomatoes
  • One large onion
  • 8 skinless chicken breasts
  • Two 8 oz cans of cream of chicken soup (do not add water)
  • One 4 oz can of mushrooms
  • 3 cups of shredded cheese
  • 1 package of 12 corn tortillas
  • 1 celery stick
  • 1 tsp of salt, pepper, and poultry seasonings

Preheat over to 400 degrees. Boil chicken in water seasoned with 1 tsp salt and pepper, 1 tsp poultry seasoning, onion slices and celery stick until done. Cut chicken into cubes. Finely chop remaining onion and sauté in butter until tender. Mix Rotel tomatoes with soup, onions and mushrooms in a bowl. Cut tortillas in ¼ triangles. Spray cooking dish with Pam. Layer tortilla quarters in bottom of cooking dish. Add chicken, tomato mixture and shredded cheese for three layers. Finish the dish with a layer of shredded cheese. Bake for about 30 to 40 minutes.