Prepare the Chicken: Pat dry chicken and season both sides with salt, pepper and all purpose seasoning

Coat in Flour: Lightly dredge each chicken breast in flour, shaking off any excess.

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer the chicken to a plate and keep warm.

Assemble Saltimbocca: Place one slice of provolone cheese on top of the chicken cutlet then place two sage leaves on each chicken breast and wrap with a slice of prosciutto.

Bake: Bake in the oven for 5 minutes at 400 degrees until cheese melts, then increase to broil for 2 minutes or until cheese is golden brown and prosciutto slightly crispy