Wash the meat, drain it and then cut each piece of chicken breast in half. Beat each piece of meat lightly with a hammer, season to taste with salt and pepper, grease with a little olive oil and place on the hot grill. When the meat is well done on one side, turn it on the other side and leave until it is well done and nicely browned.
While the meat is on the grill, we take care of the sauce. Melt the butter in a hot pan, add the cream and then the diced cheeses. Stir until the cheese melts. During all this time, the fire must be small, so as not to speed up the melting of the cheeses and in this way not to cheese the sauce. Add the grated Parmesan cheese and season with salt and pepper. The resulting sauce should be creamy.
At the end we pour the sauce over the chicken breast and serve hot with a garnish (I preferred potatoes in a cauldron) and a salad (cabbage or whatever you like)