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1
Pound flat the chicken breasts and put them on a plate.
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2
Pound the tenderloins.
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3
keep the chicken breast pounded side up and patch any holes with the tenderloins.
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4
( The tenderloins are those two dangling strips of exess meat on the inside of the breast).
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5
Grind some pepper on top and lay a slice of tallegio lenghtways in the centre.
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6
starting at the shortest end, roll the chicken into a sausage shape with the cheese enclosed in the centre.
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7
Repeat with remaining rolls.
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8
Put a slice of parma ham on the board and arrange 4 sage leaves evenly spaced on top.
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9
Lay a chicken roll, seam side down and wrap prociutto loosely around the chicken.
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10
The sage leaves will show through the wafer thin parma ham making the rolls more attractive.
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11
heat the oil and butter in a large frying pan, add the chicken rolls and cook 3 minutes on each side ( 4 sides kind of) then cook a further 3 minutes for a total of 15 minutes.
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12
Remove from heat and add the wine and stock to the pan, scraping the bottom of the frying pan with a wooden spoon.
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13
Boil for 2 minutes then add the cream.
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14
Return the chicken to the pan and simmer for 3 minutes, spooning the sauce over the chicken.
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15
Turn off heat and rest the chicken for 2 minutes.
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16
serve in warmed plates with sauce spooned over it.
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17
Serve with baby boiled potatoes and green beans.
