Preheat oven to 350 deg. F. Lay cooked lasagna noodles flat, on an even layer, on a greased baking sheet. (11"x 17")

Season chicken with salt & pepper then cut chicken into approximately 1/2" cubes. Put flour and breadcrumbs into two separate bowls. Whisk together three eggs into a separate bowl. working in batches, dredge chicken in the flour then dip into the eggs. Toss them into the breadcrumbs for the final dredge.

In a large skillet over medium-high heated oil. Add chicken and cook until golden brown and cooked through, about 12 minutes turning chicken at the 6 minute mark.

Meanwhile, make filling. Whisk together the ricotta, remaining eggs, garlic powder and 1 cup of parmesan cheese. Spread ricotta mixture onto each lasagna noodle, then spoon marinara sauce over the ricotta. Top with the cooked chicken and mozzarella then roll up tightly.

In large deep baking dish (9"X 13") spoon a layer of marinara on the bottom of the dish. Add roll-ups and spoon more sauce onto each roll-up. Sprinkle more mozzarella nad Parmesan over each roll-up. Bake until bubbly and melted, about 30 minutes.

Remove from over and let cool for 10 minutes. Garnish with parsley if so desired.