First, if you have any chicken breasts instead of chicken cutlets, prep them by butterflying into chicken cutlets. You can do this by taking a sharp knife and cutting horizontally into the chicken, starting with the thickest part of the breast.

Make a spice blend with the salt, black pepper, oregano, and garlic powder in a small bowl. Season both sides of your chicken breast with the spice blend.

To roll the chicken cutlets: Use a cutting board as a workspace. Lay 1-2 slices of the prosciutto over top of the chicken cutlet, depending on the size of the chicken. In the middle of the chicken breast, lay about 2 mozzarella slices or cubes, and 2 slices of garlic.

Roll up the chicken cutlet, starting with the side closest to you. To secure them closed, use a toothpick to thread through one end of the cutlet and into the opposite side. You may need a couple toothpicks to create an x across each other so that its really secure.

Doing this the first time is tricky, but eventually, you’ll get the hang of it. Leave your rolled up chicken cutlet to the side and repeat with the rest of the chicken breasts.

Once all your chicken cutlets are rolled up, heat a large nonstick skillet on medium heat and add a little oil, about 2 tbsp. Once it’s hot, add all of your rolled up chicken cutlets to the pan. You’ll sear for a total of 9-13 minutes cooking time, flipping every 3 minutes to a different side (there will be about 3 sides created). The chicken will start to turn golden brown. Lower the heat if it’s browning too quickly.

When the chicken is finished, leave to rest in a warm place, like on a plate under some foil.

Turn the heat off to cool the pan down and add the butter. Once the pan has cooled a bit, turn it back on to medium heat and add the garlic cloves and sage leaves, tearing half of them, and leaving the other half of them whole. Toss into the butter.

Once the sage leaves start to crisp a bit, deglaze the pan with the white wine and let simmer for a couple of minutes.

Measure out your chicken broth in a measuring cup and add the cornstarch right to it. Whisk the chicken broth and cornstarch together by rubbing the whisk between your palms quickly. Pour the mixture into the sauce and stir together well.

The sauce should come to a low boil. Give it a taste and add a pinch of salt and black pepper if necessary. Place the rolled-up chicken breasts back into the pan and spoon the sauce all over.

Once the sauce has thickened, turn the heat off, plate your chicken and top with a spoonful of sauce and sage leaves!