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!

Pasta Salad

Pasta Salad by Gaby Hernandez
Videography and Production by Jasmine Garcia

Gaby Hernandez is a senior criminal justice major at St. Mary’s University. She learned how to cook through her culinary arts teacher in high school and her sister. She enjoys cooking for her family and friends.


  • Parmesan cheese
  • Kraft Free Zefty Italian dressing
  • 4.25 oz can Baby Corn
  • 14.5 oz can Artichoke Hearts
  • 14.5 oz can Hearts of Palm salad cuts
  • 16 oz bag of mixed frozen vegetables (carrots, water chestnuts and broccoli)
  • 16 oz bag Garden Rotini pasta


First you fill a medium sized pot with water and boil at high temperature. Once the water is at a boiling point, pour the pasta into the boiling water. If it looks like the water is about to overflow, pour some of the water out into the sink. While the pasta is cooking, microwave the frozen vegetables for about 4-5 minutes with two tablespoons of water in a microwaveable bowl. Then, cut the hearts of pam and baby corn into small bite size pieces. Pour the hearts of palm and baby corn into a large bowl. Mix it all together with a large cooking spoon. Pour the italian dressing and parmesan cheese (as desired) and mix. 6-8 servings.

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