Gorgonzola and pear chicken with walnuts and prosecco sauce

Gorgonzola Pear Chicken
4 chicken breasts, pounded thin
Freshly ground pepper
1 pear
(120g) 4 oz. Gorgonzola cheese
Preheat oven to 200 C,400F.
Lightly grease a baking dish with olive oil.
Peel the pear and slice thin.
Slice the Gorgonzola into 5  1/4 inch strips, reserving 5th strip for the sauce.
Evenly divide pear slices among chicken breasts, laying them in the middle of each.
Place 1 Gorgonzola strip on top of pear slices.
Beginning at one end of the breast, roll each one up securing it with toothpicks. Place seam side down in prepared baking dish. Season with salt and freshly ground pepper. Bake for 20 minutes.
1 cup prosecco 
5th strip of Gorgonzola
2 tablespoons heavy cream or mascarpone
1 tablespoon cornstarch mixed with 2 tablespoons cold water or milk
freshly ground pepper
In a small saucepan, boil prosecco until there is about 1/2 cup in the pan.
Lower heat to medium, add the heavy cream and remaining Gorgonzola, stirring until cheese is melted.
Pour in cornstarch/water, whisking constantly until sauce is thickened.
Serve separately or pour over chicken.
Garnish with walnuts.