Preheat the oven to 180°C or 350°F.
Blend your breadcrumbs in a small mixer together with the paprika and garlic granules until you have a fine crumb mix.
Empty into a shallow bowl or plate and stir in the parsley and grated Parmesan. Set aside.
Butterfly cut the chicken breast so that it's an even thickness. This is when you cut through the thickness of the fillet so that you have two sides that open out like a book.
Cut each side into small strips about 5cm x 2cm. They should be just big enough to roll around a small piece of mozzarella.
Place them in the bowl of marinara sauce and stir until all pieces are covered.
Take each coated chicken piece and place a small piece of mozzarella inside it. Roll the fillet piece over onto itself, wrapping up the cheese.
Carefully cover it in the breadcrumb mixture until coated on all sides. Lay each piece, fold down on an oven tray lined with baking paper.
Drizzle with olive oil.
Bake on the middle shelf of the oven for 20-30 minutes until cooked through and golden.