Killer Flatbreads for Father’s Day Grilling

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Dad's day is upon us, and you can wow the father in your life by grilling some easy to make chicken flatbreads.  Oliver Tull got to taste the best Executive Chef of Albertsons, Jeff Anderson had to offer.  He made everything with "Signature" ingredients you can find at your local Albertsons, Safeway, Tom Thumb, Acme Markets, or Randals, and he even says they offer a 100% money back guarantee if you're not satisfied with their "Signature" products.

There's not a chance of not being satisfied with these flatbreads though.  He made the dough from scratch with simple ingredients, balled it up and stretched it out, then threw the sucker on the grill.  He also whipped up a chicken marinade in no time, with easy ingredients, sat it in the fridge overnight, and grilled it up to perfection.

After that, it was just a matter of what you wanted to top them with.  One grilled chicken flatbread got tangy, with some pickled onions, avocado, arugula, and a nice vinaigrette.  The other, with the same grilled chicken, got the club sandwich treatment, with some garlic mayo, romaine hearts, bacon, and tomato.  To try them for yourself and see if you liked them as much as Oliver did, check out the recipes below.
Grilled Flatbread
1 1/2 cups Signature Kitchens All-Purpose Flour
1 1/2 teaspoons instant dry yeast
3/4 teaspoon Signature Kitchens Salt
1 cup cold water

In a large mixing bowl, combine all ingredients until fully incorporated. Cover and refrigerate for 24 hours. Divide into 1 cup balls. On a floured surface, stretch or roll out the dough. Spray a medium-hot grill with non-stick spray and place dough on grill and cook until toasted, approximately 1-2 minutes. Using tongs, flip the bread over and cook an additional 1-2 minutes.

Chef Jeff’s Signature Chicken Breasts
1 cup Signature SELECT Orange Marmalade
1-3 tablespoons Sriracha sauce (to taste)
1/2 cup Signature Kitchens Soy Sauce
1 cup Signature Farms 100% Orange Juice
2 tablespoons Signature Kitchens Dijon Mustard
½ cup fresh cilantro, chopped (optional)
1 package Signature Farms boneless skinless chicken breast (approximately eight (8) 6-ounce chicken breasts)

Whisk first six ingredients together and use immediately or refrigerate for later use. For best flavor, marinate Signature Farms Boneless Skinless Chicken Breasts for 3-4 hours before cooking. Once marinated to your liking, grill chicken breasts for 4 to 6 minutes per side or until the internal temperature reaches 165°F. Remove from heat and rest for 5 minutes before serving.

Chicken and Arugula Flatbread
12 thinly sliced red onion in rings
2 tablespoons rice wine vinegar
2 Grilled Flatbreads (see recipe above)
1 cup arugula
1 Signature Farms avocado, thinly sliced
2 Chef Jeff’s Signature Chicken Breasts, sliced (see recipe above)
1 tablespoon Signature SELECT balsamic vinegar
1 tablespoon Signature SELECT extra virgin olive oil

In a small bowl, gently mix red onion rings with rice wine vinegar. Set aside.

To prepare the flatbreads, in this order, add arugula, avocado, chicken and pickled onions. Whisk together balsamic vinegar and olive oil and drizzle over the top of the flatbreads.

Makes 2 flatbreads

Flatbread “Club Style
2 Grilled Flatbreads (see recipe above)
6 strips Signature SELECT uncured bacon, cooked crisp
2 Chef Jeff’s Signature Chicken Breasts, sliced (see recipe above)
6 thick tomato slices
6 Signature Farms romaine lettuce spears
4 tablespoons Garlic Mayonnaise (Mayonnaise, garlic, lemon juice, salt, pepper mixed to taste)

To prepare the flatbreads, in this order, add Garlic Mayonnaise, romaine spears, chicken breast, bacon and tomato. Cut in half and serve.

Makes 4 halves

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