Chicken Roulades with Sage and Bacon

I haven't posted any recipes in a while, so here's one for your weekend enjoyment! I adapted this from a recipe in The Silver Spoon.

Chicken Roulades with Sage and Bacon

4 boneless, skinless chicken breasts
1/2 tsp dried rubbed sage*
8 strips bacon
2 tbsp olive oil
salt & pepper

Cut each chicken breast in half, then pound to about 1/2" thick (place the chicken inside a plastic bag or between two sheets of wax paper to keep from splattering). Lightly sprinkle sage on one side of each chicken breast half; season with salt and pepper. Roll up each piece of chicken, and wrap one slice of bacon around each roll. Heat the oil in a skillet over medium heat. Place the roulades in the skillet so that the ends of the bacon are on the bottom. Cook, turning every 2 minutes, until browned all over. Cover and cook over medium-low heat for about 20 minutes, adding 1 tbsp hot water if skillet gets too dry.

*The sage has a strong taste; sprinkle sparsely, as you need less than you think. You might need slightly less or more than 1/2 tsp.