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1
Preheat the oven to 300 degrees F. Preheat the grill
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2
In a bowl, combine the coriander, cumin, ginger, mustard, cinnamon, salt, and pepper to make a blend.
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3
Sprinkle the blend on 1 side of the tenders.
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4
On a flat surface, create 2 sections one for black sesame seeds, the other for the white sesame seeds.
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5
Coat half of one half of the unseasoned side of the tender with the black seeds, and the other half with the white seeds.
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6
Rub the grill or grill pan with oil so as not to stick.
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7
Grill the chicken on the seasoned side NOT the seeded side.
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8
Finish in the oven for 8 minutes.
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9
Place 2 chicken strips in a line, end to end, in the center of the plate.
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10
Place 2 more chicken strips on either side of the line, in the center, to form a large cross on the plate.
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11
Place the tortellini in between the chicken, alternating teriyaki and alfredo.
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12
Serve.
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13
In a medium sized pot, over medium heat combine the teriyaki sauce and the sugar.
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14
Reduce it by 1/2, then add the butter and mount the sauce to create a sheen.
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15
Toss the cooked pasta with 2 tablespoons of the sauce, or until desired coating is achieved.
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16
In a medium sized pot, over medium-high heat combine the cream and the garlic.
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17
Reduce this mixture by half and add the cheese.
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18
Turn heat to low and let the cheese melt, but DO NOT LET THIS SEPARATE.
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19
Season with salt and freshly ground pepper to taste.
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20
Toss with pasta and serve.
