Grilled Sesame Chicken Served with Tortellini Alfredo and Tortellini Teriyaki

Yield:
2 servings
Level:
Intermediate
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
  • Tortellini with Teriyaki Glaze:
  • 1/2 cup teriyaki sauce
  • 2 tablespoons sugar
  • 3 tablespoons butter
  • 1 cup cheese tortellini, cooked
  • 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
Directions

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:

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:

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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