Roll chicken in egg. Dip chicken in bread crumbs, turning to coat evenly. Place rolls, seam sides down, in prepared pan. Bake, uncovered, 25 to 30 minutes or until an instant-read thermometer inserted into center registers 170 degrees F. Remove toothpicks, if necessary. In a small saucepan heat marinara sauce; spoon over chicken rolls. Sprinkle with the remaining 1/4 cup shredded cheese and, if desired, snipped fresh basil.