2 cups heavy cream
1/4 pound Gorgonzola cheese
2 pounds fresh spinach, cleaned and stemmed
4 skinless and boneless chicken breasts
Salt and pepper to taste
Flour to dredge the chicken, about 1/2 cup
2 tablespoons olive oil, more as needed
1 teaspoon chopped garlic
1 cup shredded mozzarella cheese, preferably whole milk
1/2 cup grated Parmigiano-Reggiano cheese
Chopped parsley, for garnish