You are here: Home » Recipes » Chicken and Fingerling Potatoes in Gorgonzola Cream Chicken and Fingerling Potatoes in Gorgonzola Cream Yield 4 servings Golden fried chicken tenders are served on a bed of spinach and topped with a creamy cheese sauce. PrintEmail Ingredients 8 -- chicken tenders8 -- fingerling potatoes1 tablespoon fennel seed1 clove garlic cut in half2 tablespoons balsamic vinegar5 tablespoons olive oil1 cup seasoned bread crumbs1/2 pint heavy cream1/2 cup crumbled gorgonzola cheese2 -- tablesppons chopped flat leaf parsley1 teaspoon kosher salt1/2 teaspoon ground black pepper1 large shallot finely chopped2 large eggs1 package chopped spinach with liquid squeezed out1 tablespoon butter16 -- grape tomatoes halved Instructions Boil fingerling potatoes on medium heat for 10 minutes. Drain and cut in half vertically. In a small roasting pan, combine 2 tablespoons olive oil, 1 tablespoon fennel seed, chopped shallot, one half teaspoon kosher salt, 2 tablespoons balsamic vinegar. Add potatoes to roasting pan and turn to coat each side. bake at 375 degrees for 15 minutes. In a small saucepan, combine heavy cream, gorgonzola cheese and garlic and simmer for 12 minutes. Remove garlic. Beat eggs with one half teaspoon salt and pepper, dip each chicken tender in egg, then coat with seasoned bread crumbs. Heat 3 tablespoons olive oil in a non-stick frying pan and cook chicken tenders until golden brown. Combine spinach, butter, one half teaspoon salt and heat in a small pan until hot. Place spinach on a serving platter. Place potatoes over spinach. Pour half of cream and gorgonzola mixture over the potatoes. Arrange chicken tenders on top of potatoes. Pour remaining cream and gorgonzola over chicken. Garnish with grape tomatoes and parsley. Makes 4 servings.