1. Slice the chicken breast fillets in half horizontally to get 8 thin slices; pound them evenly between sheets of cling film to about 5 mm thick, then season lightly with salt and pepper.
2. Lay a slice of prosciutto and a slice of provolone on each piece, then roll up tightly from the longer side.
3. Place a sage leaf on top of each roll, secure with a cocktail stick and dust the rolls lightly with flour.
4. Heat the olive oil and half the butter in a frying pan and brown the rolls over medium heat for 6-8 minutes until golden on all sides.
5. Pour in the white wine, add the remaining butter, cover and cook for 8-10 minutes until the chicken is cooked through and the wine has reduced to a creamy sauce.
6. Remove the cocktail sticks and serve the rolls with the sauce spooned over, alongside mashed potatoes or steamed vegetables.
Tip: The flour not only helps browning but also thickens the sauce as it cooks - so don't skip it.
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