Chicken skewers a la saltimbocca

Skewers make a great party dish: you can be as creative as you want with the ingredients and presentation. And best of all: you won't have to wash millions of plates once your guest have left.
Inspired by The Passionate Cook, my friend Laurent took the skewer idea on board and although we couldn't find all ingredients given in the recipe we came up with our own pretty good little mouthfuls of succulent chicken and croutons.
Basically, we were missing the fresh sage. Fresh herbs are not always easy to get. Unless you live in shopping distance to Borough Market. But luckily, in this recipe you can cheat using dried sage. Chicken skewers a la saltimbocca with croutons and basil, for 15 skewers
: 2 boneless chicken breasts, diced
: 100g Serrano ham, cut into thin stripes
: 2 tbsp dried sage
: 15 leaves of purple basil
: French country loaf, diced
: sea salt
: olive oil

Salt the diced chicken, cover each piece with dried sage, then wrap in Serrano ham. Heat some olive oil in a pan and fry the chicken parcels until golden. Remove from pan.
Add a little more oil to the pan and fry the bread cubes until crisp.
Stick one piece of chicken and one crouton on each skewer. Finish each skewer off with a leave of fresh basil.