Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place hazelnuts on a piece of waxed paper or plastic wrap on a cutting board or work surface.
Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes.
In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.
To serve, place chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage.