Heat oil in large nonstick skillet set over medium-high heat; cook pancetta for about 5 minutes or until deep red colour. Add sage, fennel, rosemary, hot pepper flakes and garlic. Cook, stirring often, for about 2 minutes or until fragrant. Pour in wine and simmer for about 1 minute or until reduced and pan is almost dry. Stir in parsley and basil. Remove from heat and let cool completely. Reserve skillet.
Preheat oven to 350°F (180°C). Butterfly each chicken breast and place between plastic wrap. Using small heavy-bottom saucepan or meat mallet, pound chicken into 1/4-inch (5 mm) thickness. Season chicken all over with salt and pepper. On new piece of plastic wrap, arrange chicken into large rectangle, with chicken breasts overlapping slightly. Spread pancetta mixture all over chicken. Starting at one long end and using plastic wrap, roll up chicken into long log. Refrigerate until firm.
Heat oil in large skillet set over medium-high heat; brown chicken all over. Transfer to baking pan fitted with rack. Bake for 40 to 45 minutes or until instant-read thermometer registers 165°F (74°C) when inserted into centre of roast. Let stand for 10 minutes before carving.
Meanwhile, pour wine into reserved skillet; cook over medium-high heat, scraping up any browned bits. Add chicken broth and cream; simmer for about 5 minutes or until thickened. Remove from heat and stir in sage; spoon over chicken.
Tip: To crush fennel seeds, place in resealable plastic bag and pound with a small saucepan until cracked.