1. Pound chicken breast thin. Cut cherry tomatoes in half. Mix half the Parmesan cheese with the bread crumbs, garlic salt and parsley.
2. Coat chicken breasts in flour, dip in egg, coat in bread crumb/Parmesan cheese mixture. Lay breaded chicken breasts out flat and put equal amounts of halved tomatoes on each breast. Cover tomatoes with 2 slices of Mozzarella cheese on each breast.
3. Roll up chicken and hold together with toothpicks, if needed.
4. Put some of the marinara sauce on the bottom of a greased baking dish. In a skillet, sauté the chicken breast in oil until golden brown, then transfer to the baking dish. 5. Cover evenly with remaining marinara sauce and top with 2 slices of mozzarella cheese per breast. 6. Bake in a 400 degrees oven for 30 to 35 minutes until cheese is melted and bubbly and to an internal temperature of 165 degrees.