Summer Bread and Grilled Chicken Breast

Every summer, we abandon our oven and seek out a flatbread—usually something that can be made in a frying pan or on a grill. This year we've settled on an odd one. PJ Hamel, the always amusing baker at King Arthur, apparently fell in love with the Taco Bell Gordita, and decided to figure out how to emulate the bread. The result is an amazingly simple, soft, and durable little wrap that loves grilled veggies, chicken breast, sausage, and whatever else you have lying around. Her trick is to "cook" the flour with boiling water. We really can't say enough about it.

You can find the recipe here—and we also highly recommend her quick Caesar dressing.

She didn't offer a grilled chicken recipe, so we'll share ours. It's a little involved but quite tasty and helps keep you in Speedo shape. By the way, the pictured wrap is one with grilled veggies. We were entertaining and somehow forgot to photograph the chicken. A couple of gin and tonics may have played a role there—but it's also true that having a cute baby to photograph somehow saps your desire to set up a creative shot of a chicken Caesar wrap.

Grilled Chicken Breast

1 lb boneless, skinless chicken breasts
1 tbsp each: smoked paprika, garlic powder
½ tbsp each: creole seasoning with salt, pepper, mixed Italian seasoning (or oregano)

1. Heat your grill to high.
2. Take each breast, place it flat on your board. With a sharp knife, slice it as you would a bagel, making two thinner pieces—not two gargantuan chicken tenders.
3. Take two pieces of plastic wrap and spray with cooking spray (water works too, if you have a spray bottle of that around).
4. Place a chicken breast between them.
5. Use a heavy saucepan to pound the breast until it's ¼ inch think. (This works much better than a silly meat mallet. Chicken breasts aren't tender like veal. You have to really whack 'em to get 'em flat).
6. Repeat for the rest.
7. Combine the spices and liberally dust each breast with them.
8. Allow to stand for a few minutes.
9. Brush or spray each breast with cooking oil.
10. Grill quickly—it should take 1-2 minutes on each side.
11. Slice and serve on flatbread with tomatoes, lettuce, and Caesar dressing.