Sesame Crusted Chicken with Wasabi Cream Sauce

Prep Time: 5 min
Cook Time: 20 min
Serves: 4

This stunning dish looks beautiful on the plate thanks to a black-and-white sesame seed crust. Wasabi sour cream served on the side will impress your guests with its adventurous flavour. Serve with an Asian-inspired vegetable slaw.


4 boneless, skinless chicken breasts, filets removed
1/3 cup (75 mL) teriyaki sauce
1 egg white, lightly beaten
1/3 cup (75 mL) black sesame seeds
2/3 cups (170 mL) white sesame seeds
1/2 - 1 tsp (5 mL) wasabi (Japanese horseradish), prepared
1/2 cup (125 mL) light sour cream
2 tsp (10 mL) lemon juice
1/2 tsp (2.5 mL) lemon, grated rind


1 Put chicken breasts between 2 sheets of wax paper and pound chicken until slightly flattened. Pour teriyaki sauce into a 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.
2 Combine wasabi, sour cream, lemon juice and rind and beat until smooth. Cover and refrigerate until serving time.
3 Preheat the barbecue to medium heat.
4 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.
5 Dip each piece in 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.
6 Grill for 5-7 minutes per side with the lid down or until a meat thermometer reads 165ºF (74ºC). Serve immediately with wasabi cream sauce on the side.