Lightly pound the chicken with a meat mallet

Place two of the sage leaves on each portion and season with salt and pepper

Roll up, wrap in the pancetta slices and secure with toothpicks

Heat the oil in a skillet, add the roulades and cook, turning frequently, until browned all over

Cover and cook over low heat for abour 20 minutes, adding 1 tablespoon hot water if neccesary

Serve with a radicchio salad