Chicken Parmesan Stromboli

1 pound boneless, skinless chicken breasts
2 tsp olive oil
2 cups shredded mozzarella cheese (about 8 ounces)
1 jar chunky gardenstyle pasta sauce (28 ounces)
2 TB parmesan cheese
1 TB finely chopped fresh parsley
1 pound frozen thawed bread dough

Preheat oven to 400 degrees F. Sprinkle chicken with salt and pepper and brown chicken in 12-inch skillet in oil over medium heat. Remove chicken and pull into large shreds.
In bowl mix chicken, cheeses, parsley and 1/2 cup pasta sauce.
On lightly floured surface, press dough to form 10 x 12-inch rectangle. Arrange chicken mixture down center of dough. Cover filling by folding side into center and overlap other side on center as well. Pinch seams to seal. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Bake 35 minutes or until dough is cooked and golden. Cover with towel until ready to serve to soften crust. Cut stromboli into slices and serve with remaining pasta sauce, heated.