Butterfly the chicken breast but not through the entire length so as to cut a pocket. Then pound the chicken with a meat mallet. Season with flavoured salt. Lay a slice of dry-cured ham on each chicken breast. Add the pear slices thinly sliced better using a ham-cutter, and then two pieces of spicy gorgonzola. Wrap the rolls, then wrap them with saran wrap trying to give them a regular shape. Prepare a classic breading of flour, eggs, and bread crumbs with crushed cashews. Unroll the chicken and add a little seasoning with flavoured salt. Once you breaded the rolls, brown in plentiful olive oil. End the preparation in the oven at 150° for 10 minutes. The dish can be served with raw onions, a handful of cashews and a lukewarm vegetable caponata, made up of red onions, mixed bell peppers, zucchini and eggplant diced and baked in the oven with olive oil at 150° for 10 minutes.