6 chicken breasts halves, pounded thin
6 slices prosciutto
6 slices pecorino cheese
6 slices pancetta
18 sage leaves
2 large, thin scrambled egg omelets cut in 6 pieces
2 T butter
3 T oil
Layer the following on top of the chicken breast:
Piece of omelet
Slice of prosciutto
Slice of cheese
Roll up and wrap with a slice of pancetta.
Tie with string, tucking another sage leaf on each side of the rolled up bird.
Heat butter and oil in a large skillet and fry birds until cooked through. The outside should be a deep brown and crispy.
To serve, remove the string and cut in half.