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1
Season the chicken breasts with salt and pepper on both sides. Use a boning knife to cut a horizontal incision into each breast, without cutting the breast in half, creating a pocket for stuffing.
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2
Place each chicken breast between 2 pieces of parchment or waxed paper. Pound lightly with a mallet or small frying pan, until each breast is about 3/4 inch (2 cm) thick. When all the breasts have been pounded, rub each piece lightly all over with a little of the oil.
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3
Stuff each pocket with about 1 1/2 Tbsp of the goat cheese, spreading evenly, then follow with 1 slice of prosciutto and 2 sage leaves.
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4
Lightly beat the eggs with the water, set aside. Arrange a plate with the flour, a bowl with the eggs, and a plate with the bread crumbs on a work surface. Dredge each stuffed breast in the flour, shaking off the excess. Dip it into the beaten egg mixture, then dredge in the bread crumbs.
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5
Heat 2 Tbsp of the oil in a large saute pan over medium heat. When the oil is hot but not smoking, add 2 of the breaded chicken breasts to the pan. Do not overlap the pieces, or the breasts will cook unevenly. Cook for 1 minute, then lower the heat to low and continue to cook for 2 minutes more. Using tongs, keep rotating the chicken breasts on low heat, until they are cooked through.
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6
Transfer the chicken breasts to a plate and tent with foil to keep warm while you cook the others in the same way, adding more oil to the pan as needed. Serve at once.
