Where all of Grandmother's favorite recipes are found, just like Grandmother makes them, with a little love.
Pound the cutlets thin with a meat mallet and lightly season with salt and pepper.
Lay the cutlets on a tray or cutting board and divide the spinach amongst the eight cutlets, arranging it to cover, leaving a little space along the sides.
Sprinkle a tablespoon of the cheese on top of the spinach on each of the cutlets.
Starting at one end, tightly roll the cutlets up.
Using a slice of pancetta or bacon, carefully wrap the chicken roll around and secure each with a toothpick.
In a large, heavy skillet, heat the oil over medium high heat and brown all the chicken rolls very well on all sides, about 8 to 10 minutes.
Add the garlic and stir until fragrant.
Add the broth and wine and bring to a boil.
Reduce the heat to a simmer, partly cover the skillet and cook for 15 minutes.
Remove the chicken to a heated plate, and bring the wine mixture remaining in the skillet up to a boil.
Add the sage, season with salt and pepper, and thicken with half the butter/flour mixture.
If needed add more of the butter/flour mixture to thicken.
Remove the toothpicks from the rolls, and return the chicken to the skillet and turn to coat in the sauce.
Place the chicken on a platter and pour the sauce on top.