Preheat oven to 475 F. Cut chicken breasts into bite-size nuggets. In a shallow bowl, combine oil, teriyaki sauce, wine, egg whites and ginger until blended. Marinate chicken nuggets in this mixture in refrigerator (covered) at least 30 minutes.
In a pie plate, combine breadcrumbs with sesame seeds. Roll chilled chicken nuggets in this mixture. Arrange on a baking sheet sprayed with cooking spray or lightly oiled. Bake for 6-8 minutes until nuggets are golden brown.