1. Place each chicken piece between plastic wrap and pound with flat side of a meat mallet until 1/2 inch thick. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the next four ingredients (through garlic); pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 1 to 2 hours, turning bag occasionally.

2. Drain chicken, discarding marinade. Lightly sprinkle chicken with salt and pepper. Heat a grill pan over medium heat. Add chicken (in batches if necessary); cook 9 to 11 minutes or until done (165°F), turning once. Remove from pan.

3. Meanwhile, cut flatbread into four wedges; cut in half horizontally. Add bread, cut sides down, to grill pan; cook 2 minutes or until toasted.

4. Spread toasted sides of bread wedges with Roasted Pepper and Goat Cheese Spread. Layer chicken, spinach, and red onion between wedges.

Roasted Pepper and Goat Cheese Spread

1. In a food processor combine goat cheese, roasted red pepper, roasted pepper liquid, and rosemary. Cover and process until nearly smooth. (Or finely chop the roasted pepper and stir mixture together with a spoon.)