Recipe
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.
Contributed By: Manitoba Chicken Producers
Ingredients
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
Instructions
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.