Sue - I'm so glad you posted this because I have a wonderful Weber grill and feel so inept at using it. Now I'm going to try this. Everytime I cook chicken or steaks I end up with flare-ups. Maybe this indirect method is the way to go. I hope my chicken turns out like yours!! Sue

Lynn, I'd go with AnnT's souvlaki marinade. It is so simple and soooo good. I've done it with boneless chicken breasts. How about just plain old spinach (frozen or fresh baby if you have time and can get enough) maybe with some sauted pine nuts? Maybe some cherry tomatoes for color instead? With the mashed potatoes and chimichurri it sounds great for a simple but very nice meal. Maureen Chicken breasts Fresh minced garlic dried oregano lemons olive oil Salt Pepper Cut chicken breasts into 1 inch cubes Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers. Rub with fresh minced garlic and dried oregano Squeese fresh lemons over chicken and some olive oil Salt and pepper Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice "cooks" the flesh and changes the texture. Place on hot grill and turn often until done. Serve with Greek salad and rice. NOTE: This recipe works well with Pork (I use Pork Tenderloin) and with Lamb

Great idea, Woodie: serving it with steak. I have ordered a blue cheese crust before in a steakhouse, it makes sense to have it as a sauce, though it had not occurred to me before. As far as the recipe, I'll answer my own post! I had all the ingredients, so couldn't wait. I have to say, it turned out really well. I have not actually tasted the Trader Joe's version, but mine was good. I have a George Foreman Grill, so cooked the chicken strips on that. A real grill would be good, too, or some other cooking process that is similar to grilling. 2 Chicken breasts, cut up into strips (marinate for 10 minutes or more, in 1/4 cup lemon juice, dash lemon pepper, 1 T Italian seasoning, 1 T paprika). Drizzle with olive oil right before cooking. 2 onions, sliced 2 red or green peppers 1/3 to 1/2 pound sliced Portabella mushrooms (the mushrooms are critical to the flavor) 1/2 lb. Gorgonzola cheese, crumbled or chopped 4 to 6 cloves garlic, minced (if you're not a real garlic lover, use the smaller quantity) 1/4 cup of grated parmesan. Italian parsley, optional, chopped Cooked pasta Grill the marinated chicken on the George Foreman grill. Sauce base: Melt 2 T butter in a shallow pan. Make a white sauce with 2-3 T of flour stirred into 1 cup milk. Cook until thickened: add black pepper, garlic salt, and minced garlic. Simmer on very low heat, adding more milk as needed to maintain a consistence that can coat the chicken. Add the chopped Gorgonzola cheese, and about 1/4 cup of grated parmesan. Let cheeses melt, keep warm. Gorgonzola may not melt completely, but appear chunky in the sauce. Saute the onions in olive oil, until lightly caramelized; after them the peppers: remove to a plate. Saute the mushrooms until browned. Put them all back in the pan. Put the cooked chicken in a large shallow serving bowl, add the onions/peppers/mushrooms. Pour the cheese sauce over, and toss to coat all lightly. Or toss them all together in the larger of the saute pans. Add chopped parsley. Serve over Pasta.

I though of this post when DH was cubing steak for chili. Tiny dice. Partially frozen so it went zippy. I did most of the veg prep, then handed over the kitchen for his prep. During my session I gave the appliances a quick wipe, and cleared the prep area near the sink. Some newspaper under the meat board...not sterile clean just prepped/cleared. (I clean better after meat handling and a cooking session) Little raw meat chunks found their way to the dishwasher handle, the sink tap handle and quit a bit on the newspaper far off the board. he said he was careful and we just laughed about it. Beef is less of and issue. He did the browning so raw meat was on the stove and knob as well. Raw chicken is a bit different. Healthy birds are less likely to be sickened like commercial crowded raised birds. And the percentages are quite a bit lower for contamination but best to be safe. We are not getting any younger so being safe so it is a natural prep process is best. DH is getting a little sloppy and forgetful. But never raw underdone chicken juice platter re-use. Grills are downstairs and I send those raw meats with a few extra clean platters. A spoon, spoon rest, stirring soup/stock, a finger....tasting spoon. Probably safe going back into high heat that will sterilize. I'm making stock right now and in an hour I will give a stir, then rest the spoon...good for a hour or two. But will load the dishwasher at some point and grab a clean stirrer later. I have three spoon rests that nest. Top one goes in the dishwasher. Anal but I'm cleaning the counters and cutting boards anyway. Stock simmering for hours. Does not need a stir close to done. (i've had food poisoning a few times) so actually it is rare considering how much we have traveled...but that taco in Guatemala I would like to forget...after a swallow I discovered it was just raw room temp chicken skin). DH did not have one. I was starving. 3 days suffering. My parents are turning 90 and 91 this week. I don't want that experience again even young and strong. They would suffer greatly I'd rather not think about. learning/teaching safe cooking in your home is just smart. I'm a lousy house keeper but food prep is OCD. Why take a minimal risk? Let your spouse/family know how important it is. Best thing I bought a couple years ago was a dozen stainless iced tea spoons I use for tasting, they fit in my spice jars, and in the drawer just under my prep. We use often 6-8 while cooking a meal. Long skinny handle, small spoon head. About a teaspoon.