Pound chicken breast until 1/2-inch thick; sprinkle with garlic salt. Stir together bread crumbs and Parmesan cheese. Dip one side of chicken in egg; dredge same side in bread crumbs. Sprinkle unbreaded side with 1 to 2 tablespoons mozzarella cheese. Roll chicken, jelly-roll style, securing ends with toothpicks.
In medium skillet, heat oil; add chicken rolls. Cook over medium-high heat, turning occasionally to brown on all sides.
Add pasta sauce; heat to boiling. Reduce heat to low; cook, covered, 15 to 20 minutes or until chicken is thoroughly cooked.
Meanwhile, prepare pasta according to package directions; drain. Place pasta on large serving platter; top with sliced chicken (toothpicks removed) and sauce. Sprinkle with additional Parmesan cheese, if desired.
Ingredients
Directions
Pound chicken breast until 1/2-inch thick; sprinkle with garlic salt. Stir together bread crumbs and Parmesan cheese. Dip one side of chicken in egg; dredge same side in bread crumbs. Sprinkle unbreaded side with 1 to 2 tablespoons mozzarella cheese. Roll chicken, jelly-roll style, securing ends with toothpicks.
In medium skillet, heat oil; add chicken rolls. Cook over medium-high heat, turning occasionally to brown on all sides.
Add pasta sauce; heat to boiling. Reduce heat to low; cook, covered, 15 to 20 minutes or until chicken is thoroughly cooked.
Meanwhile, prepare pasta according to package directions; drain. Place pasta on large serving platter; top with sliced chicken (toothpicks removed) and sauce. Sprinkle with additional Parmesan cheese, if desired.