Ingredients:

boneless skinless chicken breasts
1/2 tsp garlic salt
1/3 cup Italian style bread crumbs
2 Tbsps grated Parmesan cheese
egg, slightly beaten
1/3 cup shredded mozzarella cheese
1 Tbsp olive oil
1 jar (24 oz.) pasta sauce
16 oz San Giorgio®® Thin Spaghetti
  grated Parmesan cheese

Cooking Directions:

1.  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. 

2.  In medium skillet, heat oil; add chicken rolls. Cook over medium-high heat, turning occasionally to brown on all sides.

3.  Add pasta sauce; heat to boiling. Reduce heat to low; cook, covered, 15 to 20 minutes or until chicken is thoroughly cooked.

4.  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.