I found this in the Chicago Tribune's Good Eating section. I never worked with Taleggio cheese before but loved it in this recipe. Taleggio is creamy and mellow but it's flavor changes according to how long it's been aged. It can become somewhat pungent if it's been aged for a longer time. It melts nicely. You can substitute goat cheese or Fontina cheese. Oh, and for the chicken...I buy big bags of frozen chicken breast halves and they're huge, so for this recipe I just used two halves, sliced them in half vertically and then pounded them....they're much easier to pound than a whole chicken breast half. But, I'm writing the recipe as I found it, with 4 chicken breast halves, OK, I'm talking too much so I'll shut up now. OK, just have to add this is a good after-work dinner.