Recipe courtesy of Brian Duffy

Grilled Sesame Chicken Served with Tortellini Alfredo and Tortellini Teriyaki

  • Level: Intermediate
  • Yield: 2 servings
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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

  1. Preheat the oven to 300 degrees F. Preheat the grill
  2. 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.
  3. 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. 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. 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.
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