Heat your oven to 400ºF and line a baking or roasting pan with foil or parchment paper. Using foil, lightly grease it with non-stick cooking spray or oil.
In a small bowl, combine the garlic, parsley, rosemary, oregano, and olive oil and season with salt and pepper.
Lay five pieces of pancetta on a work surface in a 3x2 overlapping grid. Spread a quarter of the herb mixture overtop and lay on a chicken breast. Wrap the pancetta around the chicken, flip over, and transfer to the prepared pan. Continue with the remaining pancetta, herb mixture, and chicken.
Roast the chicken for 22 to 25 minutes or until cooked; the internal temperature reaches 165ºF.
Meanwhile, prepare the polenta by bringing the broth to a boil in a pot fitted with a lid. Add in the garlic and, while whisking constantly, stir in the cornmeal. Cover with the lid, turn the heat down to low, and cook for 20 minutes until thick and creamy, stirring every five minutes.
Add the butter, herbs, and cheese, season with salt and pepper, and stir well to combine.
Set the chicken aside to rest for five minutes before serving with the polenta. Enjoy!