Heat oven to 400°.
Spread chicken out on a flat work surface and pound lightly. Place 1/4 of the cheese on short end of each chicken breast. Sprinkle an equal amount of oregano and basil over each breast and roll up tightly.
Place chicken, seam side down, in an 11 x 7 x 2-inch glass baking dish. Pour broth and wine over chicken. Season with salt and pepper; place a slice of lemon on each. Loosely cover with foil and bake at 400° for 30 minutes.
Cut chicken into 1-inch slices and serve with cooked orzo and Dilled Cucumber Salad. Garnish with parsley and remaining lemon.
In a medium-size bowl, combine cucumbers, dill sprigs, red wine vinegar, 1/4 cup water and sugar. Cover and refrigerate for at least one hour or until serving.