Place each chicken breast between 2 sheets of plastic wrap and pound to 1/4 inch thickness. Halve each breat crosswise, place 1 ham slice on top of 1 chicken patty and trim ham to fit. Top this with the second chicken patty. Press firmly to seal. Repeat with the remaining chicken breast pieces. Combine the flour, salt and sage on a plate, dip the chicken and ham 'packets' in the flour mixture to coat, shaking gently to remove the excess flour. In a 10 inch skillet heat the butter and oil over a medium heat. Cook the chicken packets for 3-4 minutes each side, pressing gently with a spatula to keep sealed. Chicken packets are done when they look golden brown and are cooked through.
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