Preheat oven to 400°.

Combine breadcrumbs, basil, pine nuts, fennel seeds, sausage, and cheese in a medium bowl. Cut chicken breast halves horizontally to form 4 cutlets; pound each cutlet to ¼-inch thickness using a meat mallet or heavy skillet.

Sprinkle evenly with pepper and salt. Divide sausage mixture among cutlets. Roll up; secure with toothpicks. Sprinkle flour evenly over rolls.

Heat a large skillet over medium-high heat. Add olive oil; swirl. Add rolls to pan, seam side down; cook 4 minutes or until lightly browned. Turn; place pan in oven.

Bake at 400° for 12 minutes or until done. Remove chicken from pan. Return pan to medium-high heat. Add wine; cook 1 minute or until liquid is reduced by half, scraping pan to loosen browned bits. Add chicken stock; cook 3 minutes. Stir in parsley.

Remove toothpicks; cut rolls into ½-inch slices. Serve with sauce.