For the Polenta:

800mls milk
500mls cream
2 tsp salt
250grms instant polenta
40grms butter
200g grated parmesan cheese
 
For the Sage sauce:

½ cup white wine
200grms unsalted butter - cut into 2cm cubes
12 sage leaves
2 shallots - finely sliced (or ½ red onion, finely sliced)
75ml cream
Preheat oven to 180 C

Method:

For the chicken:

Slice the chicken breasts lengthwise into three even pieces.
Place the flour into a plastic bag then season the flour with salt and pepper, add the chicken 18 pieces) and toss until the chicken is evenly coated.
Heat half the oil over medium heat, add half of the chicken pieces ( 9 pieces) and cook approximately 30 seconds until just coloured on the outside. Turn and repeat on the other side. Wipe out the pan with a paper towel to remove any burnt flour. Add remaining oil, heat, add chicken and the remaining chicken pieces  are golden on the outside.
Take one of the slices of Serrano ham and place on a chopping board. Place one sage leaf and one piece of chicken on top and wrap the Serrano ham around the chicken. Repeat this process for the remaining pieces of chicken.
Place the chicken in groups of three pieces (to give you six portions) on a non stick or greased oven tray and bake for approximately 8 minutes. Remove from the oven and set aside while cooking the polenta.

For the Polenta:

Bring the milk and cream to a gentle simmer a large wide based pot.
Gradually add the polenta,  stirring continuously for 2-3 minutes to avoid lumps and prevent it sticking to the bottom.
To finish the polenta, add the parmesan and butter then season to taste. The texture should be a little firmer than mash potato.
For the Sage Sauce:
Place the shallots in a saucepan with wine and lemon juice and 6 sage leaves, and simmer over medium heat until the mixture has reduced to about 2 tbsps. Strain the shallots and sage, and pour the liquid back into the saucepan.
Add the cream and 6 sage leaves and bring back to the boil and reduce to 3- 4 tbsps, then remove from heat.
Slowly add the chopped butter whisking continuously. (It is very important at this stage that the sauce does not boil or it will split.)

To serve:

After polenta is cooked and  you are preparing to serve, place a mound of polenta on the middle of each plate, place two half balls of bocconcini mozzarella onto each of the six portions, then return to the oven until cheese is just melted. 
Lay one portion (3 strips) of chicken on top. Drizzle sauce over and around the chicken.