1. In small bowl, stir together rosemary, sage, salt, pepper and very finely chopped garlic. Set aside.
2. Place chicken on a flat work surface. Slice each in half horizontally to make a total of 8 pieces. Using a meat mallet or bottom of heavy skillet, lightly pound each chicken piece between 2 sheets of waxed paper or plastic wrap to an 1/8-inch thickness.
3. Divide herb mixture among the pounded chicken pieces, about 1/2 teaspoon each. Place 1 slice of ham on top of each chicken piece. Top with the shredded Fontina, dividing equally. Roll up the chicken pieces around the filling. Tie each cutlet securely in several places with kitchen string.
4. In a large skillet, heat the oil over medium-high heat. Add the chicken rolls; cook, turning rolls frequently, until browned on all sides, about 10 minutes. Carefully pour off the fat from the skillet, leaving the rolls in the skillet.
5. Add the wine and chicken broth to the skillet; cook, turning the chicken rolls occasionally, until the chicken is cooked through and the liquid in the skillet is reduced enough to coat the chicken rolls, about 5 minutes.
6. Remove the chicken rolls from the skillet to a platter; cover with aluminum foil to keep warm. Continue to cook the sauce for another 10 minutes or until the sauce is reduced slightly. Strain the sauce into a small bowl.
7. Transfer the chicken rolls to cutting board. Remove the kitchen string. Slice each roll crosswise into about 6 pieces. Arrange the chicken pieces on a platter or individual serving plates. Pour the sauce over the chicken. Serve immediately.