Chicken Involtini in White Wine Sauce

To prepare the involtini take each chicken cutlet and lay flat on a cutting board or plate. Sprinkle the chicken cutlets with a pinch of salt and black pepper, then top each one with one slice of cooked ham, one slice of fiordilatte cheese (or fresh mozzarella) and 2 sage leaves (or a pinch if using dry sage). Carefully roll up each chicken cutlet and secure it with a toothpick.

Julienne an onion and place it into a medium pan, pour in the extra virgin olive oil and sautè over medium heat until onion is golden in color. Once the onion is sauteed and tender, add the chicken involtini and let them cook over low fire for about 15 minutes. After 15 minutes add the white wine and cook until it evaporates.