Ingredients

1 pound chicken tenders, cleaned
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon powdered mustard
1 teaspoon ground cinnamon
Salt and freshly ground black pepper
Teriyaki glaze, recipe follows
Alfredo sauce, recipe follows

Instructions

Preheat the oven to 300 degrees F. Preheat the grill

In a bowl, combine the coriander, cumin, ginger, mustard, cinnamon, salt, and pepper to
make a blend. Sprinkle the blend on 1 side of the tenders. On a flat surface, create 2
sections – one for black sesame seeds, the other for the white sesame seeds. Coat
half of one half of the unseasoned side of the tender with the black seeds, and the other
half with the white seeds. Rub the grill or grill pan with oil so as not to stick. Grill
the chicken on the seasoned side – NOT the seeded side. Finish in the oven for 8
minutes.

Place 2 chicken strips in a line, end to end, in the center of the plate. Place 2 more
chicken strips on either side of the line, in the center, to form a large cross on the
plate. Place the tortellini in between the chicken, alternating teriyaki and alfredo.
Serve.

Tortellini with Teriyaki Glaze:
1/2 cup teriyaki sauce
2 tablespoons sugar
3 tablespoons butter
1 cup cheese tortellini, cooked

In a medium sized pot, over medium heat combine the teriyaki sauce and the
sugar. Reduce it by 1/2, then add the butter and mount the sauce to create a sheen. Toss
the cooked pasta with 2 tablespoons of the sauce, or until desired coating is achieved.
Tortellini Alfredo:
1 cup tortellini
1/2 cup heavy cream
1 tablespoon garlic, chopped
1/4 cup grated parmesan
Salt and freshly ground black pepper

In a medium sized pot, over medium-high heat combine the cream and the garlic.
Reduce this mixture by half and add the cheese. Turn heat to low and let the cheese melt,
but DO NOT LET THIS SEPARATE. Season with salt and freshly ground pepper to taste. Toss
with pasta and serve.