● 1 lb. Boneless Skinless Chicken Breasts
● 2 tsp. Olive oil
● 2 cup Mozzarella ; shredded
● 1 jar Pasta sauce
● 2 tbsp. Parmesan ; grated
● 1 tbsp. Fresh parsley
● 1 lb. Bread dough ; fresh or frozen
Preheat oven to 400F. Season chicken, if desired, with salt and pepper. In large skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and let cool; pull into large shreds. In medium bowl, combine cooked chicken, mozzarella, 1/2 cup sauce, parmesan cheese and parsley; set aside.
On lightly floured surface, press dough to form 10 x 1 2-inch rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Gently press in sides to form 12 x 4-inch loaf. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices and serve with remaining heated pasta sauce.