Grilled 5-Spice Chicken With Souffle Sauce

• 6 boneless, skin-on chicken breasts
• Cooking spray
• Chinese 5-Spice
• 4 tablespoons minced red onion
• 4 tablespoons minced fresh parsley
• 4 teaspoons finely minced garlic
• 4 teaspoons fresh lemon juice
• 2 teaspoons dried Fines Herbes or Italian mixed herbs
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons Dijon mustard
• 4 tablespoons freshly-grated Parmigianno Reggiano
• 1/2 cup best-quality mayonnaise

1. Light charcoal. Spray grill lightly with cooking spray, set in place 4 to 6 inches from the heat.
2. Remove tenderloins and sliver of membrane from each chicken breast. Spray a large sheet of plastic wrap with water, place chicken breasts on it, one at a time. Spray chicken with a little water and cover with another sheet of plastic wrap. Pound lightly until meat is 1/2-inch thick. Uncover, pat dry with paper towels, spray skin side lightly with cooking spray and sprinkle lightly with 5-spice.
3. In a food processor, combine onion, parsley, garlic, lemon juice, mixed herbs, pepper, Dijon mustard, cheese and mayonnaise. Pulse until well mixed. Set aside.
4. Place chicken on grill, skin side down, and cook 3 minutes, turn and transfer in one layer to a disposable foil pan. Spoon souffle sauce on each breasy, mounding it up in the center. Place pan on grill, close the grill lid and cook 8 to 10 minutes. If desired, run chicken under a preheated broiler to lightly brown sauce.

chicken breasts, cooking spray, red onion, fresh parsley, garlic, lemon juice, fines herbes, freshly ground black pepper, mustard, mayonnaise

Taken from www.epicurious.com/recipes/member/views/grilled-5-spice-chicken-with-souffle-sauce-1204168 (may not work)