Sesame Crusted Chicken with Wasabi Cream Sauce

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.

Combine wasabi, sour cream, lemon juice and rind and beat until smooth. Cover and refrigerate until serving time.

Preheat the 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 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.

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.