4 boneless, skinless chicken breasts, filets removed
1/3 cup bottled teriyaki sauce
1 egg white, lightly beaten
1/3 cup black sesame seeds
2/3 cup white sesame seeds
1/2 - 1 tsp prepared wasabi**
1/2 cup light sour cream
2 tsp lemon juice
1/2 tsp grated lemon rind
Put chicken breasts between 2 sheets of wax paper and pound chicken to a uniform thickness. Pour teriyaki sauce into a re-sealable plastic bag, add chicken and close bag. Turn bag so that sauce has a chance to coat each piece of chicken. Refrigerate for up to 24 hours.
Combine wasabi, sour cream, lemon juice and rind, and beat until smooth. Cover and refrigerate until serving time.
Preheat barbecue to medium heat.
Mix black and white sesame seeds on a plate. Remove chicken from Teriyaki sauce and throw out bag. Pat chicken with paper towel to remove extra sauce. Dip each piece into beaten egg then coat with sesame seeds, pressing the seeds into the chicken. Transfer chicken to a wax paper lined pan and let stand for 10 minutes to allow the coating to set.
Grill for 5 – 7 minutes per side with the lid down or until a meat thermometer reads 170°F. Serve immediately with wasabi cream sauce on the side.
*Black sesame seeds are available at Asian grocery stores. If you prefer, use 1 cup of white sesame seeds instead.
** Prepared wasabi is a spicy green paste available in the Asian section of larger grocery stores. Add more or less wasabi depending on your desire for heat. If you don't have wasabi, substitute 1/2 - 1 tsp of well drained prepared horseradish.