Preheat the oven to 350°F. Combine the butter, oregano, marjoram, and parsley in a small bowl. Spread half of the herbed butter on top of the cheese block, and score the remaining butter into eight even pieces.
Place the butter mixture and cheese block in the refrigerator to harden.
Place the halved chicken breasts between two pieces of plastic wrap and flatten with a wooden mallet.
Coat the chicken rolls, front and back, with gluten-free flour. Dip in beaten eggs, and last, breadcrumbs.
Remove the cheese block from the refrigerator and cut it into eight even pieces based on the butter markings. Place one of these sticks on each pounded chicken breast.
Roll each piece of meat as you would a jellyroll. Fasten with toothpicks.
Place the chicken roll ups on a greased baking sheet and bake uncovered for 20 minutes.
While the chicken is baking, unwrap the saved butter and melt it in a small saucepan. Stir in the wine.
When the oven timer goes off, pour the sauce over the chicken and bake for 15 more minutes.
We like serving this meal with brown rice. Pour the liquid from the dish over the chicken for a savory touch. Enjoy!
Notes
If you're planning on freezing the chicken breasts, wrap them in plastic wrap and place them in a freezer bag with the herbed butter.
You can freeze them for up to 4 months. When you're ready to bake them, remove them from the freezer and let them thaw overnight in the refrigerator. Bake as usual.
Recipe by Natural Living Family with Dr. Z & Mama Z at https://naturallivingfamily.com/chicken-roll-ups/