1. Preheat grill to medium.
2. In a bowl, combine oil, lemon juice, salt, sage, and pepper. Chop 6 basil leaves. Set aside.
3. Coat chicken with oil mixture. Place 2 or 3 basil leaves on each cutlet. Wrap 2 slices of prosciutto around each cutlet and roll up. Secure with metal skewers.
4. Grill for 8 to 10 minutes or until chicken is cooked through (165°F). Top with chopped basil. Serve with grilled Italian bread and a tossed salad, if desired.
Serves: 4. Per Serving: 270 calories, 0g carbs, 42g protein, 10g fat, 880mg sodium, 110mg cholesterol, 0g fiber