Pound the chicken breasts with a meat tenderizer: this will tenderize them and give them an even thickness so that they cook evenly.
To prepare the chicken rolls, place each slice of chicken and sage on each portion of Prosciutto Toscano DOP and wrap. Secure each roulade with a toothpick; in the end, you will have eight chicken roulades. Season the rolls with white flour, salt and pepper.
Heat 2 teaspoons of olive oil, a knob of butter and a few sage leaves in a skillet. Add the roulades when the butter is melted and cook over high heat.
Add the white wine and let it evaporate.
Season with salt and add a glass of water. Cover and cook over low heat until the chicken is cooked through (15 minutes). Remove the toothpicks. Serve the chicken and Prosciutto Toscano DOP rolls piping hot with mashed potatoes.

Eight slices of chicken breast
12 slices of Prosciutto Toscano DOP
1.5 dl white wine
30 g of butter
Olive oil
Salt, pepper, sage