Sage Chicken Rolls

Preparation:

Preparation: Cut the breasts into quarters and beat them lightly. Arrange two sage leaves and a pinch of salt and one of pepper on each slice, roll them up and then wrap them in a thin slice of bacon. Secure the rolls with a toothpick. Heat the oil in a saucepan and brown the rolls on all sides. Cover, cook over low heat for about twenty minutes, adding a spoonful of hot water if necessary. Serve them hot with a radicchio salad as a side dish. Accompanying wines: Ruché Di Castagnole Monferrato DOC, Colli Euganei Merlot DOC, Montepulciano D'Abruzzo Rosso DOC.