Cut chicken breasts diagonally into 6 small cutlets, pound lightly and season with salt and pepper.
Drain the tomatoes and cut in half. Cover each tomato with a sage leaf and wrap with a slice of salami. Cover each chicken cutlet with them, fold and put always 3 cutlets on a wooden skewer, brush with a little oil.
Grill over medium heat.
Sauce: Chop and fry the garlic and in 4 tbsp. olive oil with rosemary. Ad honey and olives and keep warm. Remove the rosemary branch.