Memorial Day unofficially marks the beginning of summertime activity, and summer marks the beginning of barbecue season. It’s time to dust off the grill, stock up on briquets and get ready for the delicious smoked flavor of barbecued meats and vegetables.

   But before you dive in, you’ll want to consider these tips for barbecue safety. 

• Keep foods refrigerated until you’re ready to cook them, including foods that are marinated. 
• If you’re precooking meat before grilling, immediately transfer it to the hot grill. 
• When marinating raw meat or chicken, discard any leftover marinade. Don’t use leftover marinade as a sauce or save it for next time. 
• Use a clean plate when you take your cooked meat off the grill, not the one that held the raw meat. 
• When on outings, keep all meats, salads, and sauces in a cooler with plenty of ice. 
• Promptly refrigerate any leftovers. 

   This recipe for pocket chicken breasts is a tasty way to start off the outdoor cooking season. 

Pocket Chicken Breasts with Cream Cheese Filling

• Ingredients:

  • 6 skinless, boneless chicken breast halves

  • 18 wooden toothpicks (not colored)

  • 3 tbsp olive oil

  • 2 tbsp lime juice

  • 1 tbsp water

  • Cream Cheese Filling (see below)

• Instructions:

  1. Soak toothpicks in water to prevent burning.

  2. Mix olive oil, lime juice, and water in a small bowl.

  3. Prepare the Cream Cheese Filling:

     • 1 (3-ounce) package low-fat cream cheese

     • 2 tbsp snipped fresh basil leaves

     • 1 tbsp snipped fresh chives

     • 2 cloves garlic, minced

     • Dash of pepper

  4. Cut a pocket in each chicken breast and fill with 1 tbsp of the cream cheese mixture.

  5. Secure with toothpicks.

  6. Grill over medium coals for 15-20 minutes, turning occasionally and brushing with oil mixture.

  7. Grill for another 10-20 minutes until fully cooked. Serve hot.