1: Prepare chicken slices and layer each with a slice of speck and scamorza.
2: Roll the chicken slices to create involtini.
3: Squeeze the juice of the oranges and set aside.
4: In a pan, melt butter and add the involtini, browning them on all sides.
5: Add orange juice, season with salt and sage, and simmer until cooked through.
6: Dust with flour for a thicker sauce, if desired.
