Preheat oven to 375F.
Prepare the ricotta filling by mixing the egg, ricotta cheese, parsley, ¼ cup mozzarella cheese, salt and pepper in a small bowl.
Put the ricotta filling in the refrigerator while you prepare the chicken.
Open the package of Kraft Fresh Take Italian Parmasan and mix the toppings together, set aside.
Spray a shallow baking dish with a non stick spray.
Trim any fat from the chicken breasts and pound each breast evenly flat.
Spread about 2 teaspoons of the ricotta filling down the center of each chicken breast.
Return the reaming ricotta filling to refrigerator. You will need it when the chicken is done cooking.
Roll each breast up from the narrow end. (tooth picks can be used to secure roll. But be sure to remove each one before serving)
Place one breast roll at a time in the Fresh Take bag and gently turn until roll is covered in the toppings.
Place in the shallow baking dish seam side down.
Bake the chicken for 20-35 minutes or until the center of the thickest Chicken roll reads 160F on a meat thermometer.
10 minutes before the chicken is done carefully remove the baking dish from the oven.
Top each chicken roll with a teaspoonful of the leftover ricotta cheese filling and about ⅛ of a cup of the shredded mozzarella cheese. Discard any left over ricotta filling.
Return to the oven and continue baking until the chicken is cooked through and the mozzarella cheese has melted.
Remove all the toothpicks before serving!!
Serve over your favorite pasta and sauce, with a salad and bread.