In a blender or food processor, combine the garlic, onion, parsley, cheese, seasoning and olive oil.
Pulse for 20 to 30 seconds until smooth.
Sprinkle the chicken breasts with pepper to taste.
Spread 1/4 cup of the pesto over one side of each piece of chicken.
Roll the chicken and secure with cooking twine or toothpicks.
Heat oil in a large skillet over medium heat.
When oil is hot, add the chicken rolls and cook for 15 to 20 minutes, turning to brown evenly.
When chicken is done, remove twine or toothpicks and drizzle each roll with 1 tablespoon warmed tomato sauce and 1 tablespoon of the mozzarella cheese.