Labor Day, summer's last hurrah, is a feast day. And mostly, we tend to overdo it. Ribs, steaks, burgers and hot dogs? Check, check, check and check.
Vegetables and other light fare? Not so much.
Allow me to propose an alternative: chicken paillard. Paillard is a French culinary term referring to a piece of meat pounded thin, then grilled or sauteed. In this case, we're going to marinate and grill chicken breasts, then top them off with a peach and arugula salad.
You can pick up thin chicken breast cutlets at the supermarket, or you can buy chicken breasts of average girth, pop them in the freezer for 30 minutes, then cut them horizontally into two thin cutlets.
Whatever kind of breasts you start with, you'll need to pound the cutlets to the desired thinness.
Next, it's time to bathe the cutlets for an hour in a simple marinade of olive oil, lemon and garlic. Grilling the cutlets takes almost no time at all, about 1 minute per side. Let them rest for 5 minutes and they're good to go.
They also happen to be delicious at room temperature an hour later. However you do it, remember to save the juices from the plate on which the cutlets were resting; you'll want to drizzle in it onto the chicken.
And the salad is a cinch — sliced fresh summer peaches and baby arugula (or your favorite greens) tossed with a blue cheese dressing. A little bit of full-fat blue cheese goes a long way. In this recipe, 1 ounce serves four people.