Lightly pound the chicken with meat mallet. Lay aside on plate and sprinkle with Salt and Pepper.
Place a sprinkle of sage leaves, and grated cheese on each portion of chicken.
Roll up, wrap in bacon and secure with butcher's twine or a toothpick {twine is easier}
Heat a heavy skillet over medium high heat and add oil.
Add the chicken roulades and cook, turning several times, until browned all over. About 3 minutes per side.
Be careful of the oil splattering.
Cover and cook over low heat for an additional 8-10 minutes or until chickens internal temperature is 165°