Preheat the oven to 400°F and make sure you have all the ingredients together.
In a medium bowl, mix together the breadcrumbs, basil, pine nuts, sausage, and cheese.
Slice the chicken breasts horizontally through the center to form 4 cutlets. Place the chicken between 2 sheets of plastic wrap. Using a meat mallet, pound each cutlet to 1/4-inch thickness without tearing the flesh.
Remove the top sheet of plastic wrap and season each cutlet with salt and pepper. Divide the sausage mixture evenly onto the cutlets. Roll each stuffed chicken breast lengthwise into a log shape. Tie each roll with kitchen twine at 1-1/2 inch intervals. Alternatively, secure with toothpicks. Sprinkle the flour evenly over the rolls.
In a large oven-proof sauté pan over medium-high heat, add the olive oil and butter. As soon as the butter melts, add the rolls to the pan, seam side down. Cook for approximately 5 minutes until golden brown on all sides.
Place the pan in the oven. Roast the chicken for 15 to 18 minutes or until the internal temperature reaches 165°F when checked with a meat thermometer. Remove the stuffed chicken rolls from the pan.
Using a potholder, place the pan over medium-high heat. Add the wine and cook for 1 minute or until the wine is reduced by half, scraping the pan to loosen the browned bits. Whisk in the chicken stock and cook for 3 minutes. Stir in the parsley.
Remove the twine or toothpicks from the chicken rolls and slice them into 1/2-inch pieces. Place the chicken on a serving platter or individual plates and dress with the sauce. Serve with your favorite Italian sides and enjoy.