Preheat oven to 375°F (190°C).

Butterfly chicken breasts: Slice horizontally through the thickest part, stopping 1/2 inch from the edge to create a pocket. Tip: Use a sharp knife and work slowly for even pockets.

Season inside pockets with salt and pepper. Layer pear slices and Gorgonzola inside each breast. Tip: Press filling gently to compact it slightly.

Secure openings with toothpicks or tie with kitchen twine. Tip: Soak toothpicks in water first to prevent burning.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden. Tip: Don’t crowd the pan—work in batches if needed.

Transfer skillet to oven. Bake 15-18 minutes until chicken reaches 165°F internally. Tip: Let rest 5 minutes before slicing for juicier results.