Prepare chicken breasts by splitting whole breast and using flat end of meat tenderizing tool to flatten each breast to about 1/4 inch in thickness, (placing breast in large plastic freezer bag, before flattening works well).
Store prepared chicken in refrigerator, while preparing filling.
Sautee shallot and garlic in 2 tablespoons unsalted butter, just until tender, cool slightly.
Mix together the ricotta, fontina cheese, shallots, garlic, and chopped figs, mix well; then add parsley, 1/2 teaspoon salt and ground pepper.
Fill chicken breasts with 1 tablespoon filling, roll, place 2 whole sage leaves on top of chicken breast, (seam side down), then wrap 1 slice of pancetta.
Continue to fill and wrap remaining chicken breasts then place in large dutch oven or similar heavy baking pan, that has been coated with olive oil.
Before baking drizzle chicken breast with olive oil, and sprinkle with cracked black pepper.
Bake uncovered at 350 for 30 to 40 minutes.
Remove chicken to platter and cover with foil. Deglaze baking pan, over medium heat with chicken broth and Marsala wine, let reduce to about 1/2 then swirl in 1 tablespoon of cold unsalted butter.
Pour sauce over chicken, and garnish with sprigs of Italian parsley and halved fresh figs.