Preheat oven to 350 degrees F. Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
Bread chicken. Season both sides of chicken with salt and pepper. Put flour and breadcrumbs in two separate medium bowls. Whisk together two eggs in a third separate bowl. Working in batches, dredge chicken in the flour then dip in eggs. Toss in breadcrumbs for the final dredge.
In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden-brown and cooked through, about 6 minutes per side. Transfer to a cutting board and cut into small bite-size pieces, about ½” cubes.
Meanwhile, make filling. Whisk together ricotta, remaining egg, garlic powder and ½ cup Parmesan. Spread ricotta mixture onto each lasagna noodle, then spoon marinara sauce over the ricotta. Top with cooked chicken and mozzarella then roll up tightly.
In a large deep baking dish, spoon a layer of marinara on bottom of dish. Add the roll-ups and spoon more sauce onto each roll-up. Sprinkle more mozzarella and Parmesan over each roll up. Bake until bubbly and melted, about 20 minutes
Let cool 10 minutes, then garnish with parsley.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/chicken-parm-roll-ups/