Lay the chicken breasts on a cookie sheet, sprinkle with salt and pepper. Place a slice of proscuitto on each chicken breast, sprinkle with the parmesan cheese and place 2 leaves of sage on top. Roll each breast from the narrower end to resemble a small jelly roll and secure with a toothpick or two.

Melt the butter in the vegetable oil in a sauté pan on medium high heat. When the oil is hot, place the rolled chicken breast in the pan and brown for 2-3 minutes on each side. Remove the rolls and place on a platter and keep warm. Turn the heat to high heat and then add the vermouth and stir with a wooden spoon loosening any browned bits in the pan. Allow the alcohol to evaporate, about 30 seconds and then add the chicken broth, turn the heat down to medium heat and put the chicken with any juices into the pan and simmer for about 3 minutes. Serve immediately.