I'd try wrapping them in parchment and baking them. You can twist or fold the ends to keep them closed. Or try holding the rolls closed with toothpicks when you place them in the baking pan.

I don't know about boiling in plastic wrap, there seems to be conflicting information about this.

I think modern thinking is that saran is not safe to be in contact with food at high heat.
And I sure can't think I would like chicken breast boiled in saran....no matter how delicious the stuffing. I want just a little browning on the outside...even it its artificial from brushing with a little soy sauce or chinese bead molasses.
Linda C

Find the 800 number on your box of Saran Wrap and call and ask them.

I wouldn't want to do it though. I don't like heating anything in plastic, just skeeves me out. Like those omelettes in the baggie, no thanks.

I don't even use plastic wrap to cover food in the microwave. I use a paper towel or some good old waxed paper. I like Barnmom's suggestion. I think boiled or poached chicken should only be used for casseroles or with sauces.

While it sure made wrapping them up easy, I wasn't really comfortable with the idea of boiling plastic. (Not that I haven't had melted plastic in my food before!) I know there's a whole style of cooking food in bags in water (su vide?) but I'm not sure this is the place for it. (I was surprised ot se it in Cooking Light, which I usually trust.)
Thanks for the advice; when it comes time to take them out of the freezer and cook them up, I think I'll replace the Saran wrap with parchment paper.

I saw this done on Emeril Live about a week ago. He had chef Jacques Pepin as a guest and he made a Truffle and Pistachio Sausage with this technique. Here are the instructions for the sausage. When he took the plastic off, the sausage was beautiful.

Put the ground pork into a large bowl. Add the wine, garlic, pepper, curing salt, pistachios, and truffles, if using. Mix well with your hands. Divide the mixture in half. Form and press each half into a sausage about 8-inches long and 2-inches in diameter. Take care to press the mixture firmly enough to eliminate air bubbles, which would result in unsightly holes in the sausages. Wrap individually in plastic wrap, twisting the ends to enclose the sausages, and then roll each of them in aluminum foil, twisting the ends of the foil. Refrigerate for at least 3 days to cure. (Freeze 1 of the sausages, if desired, and thaw it slowly in the refrigerator before cooking.)
The very important part of poaching these sausages is to do it at a low temperature for a long time. This makes a big difference in the taste and juiciness of the meat. Bring a pot of water to between 150 and 160 degrees F. Lower the wrapped sausages into the pot, and place a heavy lid that is a little smaller than the top of the pot on top of the sausages to weigh them down in the pot and keep them immersed in the water. Cook in the same temperature range, checking the pot occasionally, for about 1 hour, or until the internal temperature of the sausages is close to the same temperature as the water, about 150 degrees F. To keep warm, let the sausages sit in the 150 to 160 degrees F water until serving time.

I know the Foodsaver bags are safe for boiling (um at least they say so....). You could try opening a bag and rolling stuff in there without buying the whole unit (unless you already have one!)

I'd be willing to send you some if you want, holler here.