6 lasagna noodles from 16 oz. pkg.
1 tbsp. vegetable oil
2 whole boneless, skinless chicken breasts, 1 lb.
1 (15 oz.) container Ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese, coarsely shredded
1 lg. egg
3/4 c. chopped parsley
1 (14 oz.) jar spaghetti sauce

Prepare lasagna noodles as package directs; drain. Place on large cookie sheet to cool. Meanwhile, in 10 inch skillet over medium high heat, heat oil; Add chicken and cook about 8 minutes each side until golden and cooked through. Remove to cutting board; let stand 5 minutes to cool. Slice chicken into long, thin strips; set aside.

In medium size bowl combine cheeses, egg, and 1/2 cup parsley; set aside. Heat oven to 350 degrees. On each lasagna noodles place 1/2 cup cheese mixture and a few chicken strips. Roll up and place in pan that has 1 cup spaghetti sauce on bottom. Pour remaining sauce over roll ups. Cover with foil; bake for 20 minutes. Sprinkle with remaining parsley.