Lightly flatten the chicken slices between two sheets of oven paper using a tenderiser.Place a slice of cheese and a slice of dry-cured Prosciutto on each slice of chicken. Roll it up and close with a toothpick. Heat a drizzle of oil with a few sage leaves in a non-stick frying pan, then add the rolls and brown them on all sides.
Add the white wine and simmer, turn down the heat and cover. Cook for 10-12 minutes until the chicken is well cooked and the cheese in the middle has melted.
Serve warm, accompanied by a light side dish such as salad or grilled vegetables.
