Pound the chicken breasts until they are about 1/2 cm thick. Lightly sprinkle salt and pepper over each piece.
Combine breadcrumbs, Parmesan cheese, chopped garlic and parsley in a bowl. Spread a thin layer of this mixture on top of each chicken breast. Gently roll up each piece and secure with a cocktail stick.
Heat olive oil in frying pan over medium heat. Add chicken and brown on all sides. Transfer to a plate and remove excess oil in pan.
Pour in the tomato passata; stir to scrape up any bits of cooked chicken stuck to the pan. Add the chicken back into the pan, cover and cook until chicken is cooked through, about 10 or 15 minutes.