Preheat oven to 400°F.
Start off by pounding your chicken breasts and seasoning with salt and black pepper. I place a piece of saran wrap over the chicken breast before pounding to avoid any of the chicken moisture from splashing around. Pounding the chicken breasts tenderizes them and allows for you to flatten them to the same thickness so they cook evenly and in a shorter time.
Layer each chicken breast with two to three slices of prosciutto. Top off with three sage leaves. Use a toothpick to sew in each sage leaf and to hold in the prosciutto so that they don’t fall off when cooking.