The reason re-freezing is fround upon is that it takes time for meat to thaw. As it warms, the micro-organizms in the meat begin to multiply. When the meat is again frozen, those same micro critters go into hibernation. When you thaw the meat again, they multiply even more.
That being said, if the meat has been thawed in a moisture and temperature controlled environment, the bacterial multiplication will be elliminated, or at least retarded. And the bad micro-organizms won't have a chance to grow at all below 40 degrees F. This meat can be re-frozen and then thawed again.
The reason the USDA recomends thawing in the fridge, or in water is that when you thaw the meat in the fridge, the proper, maximum-safe temperature is is never exceeded, again inhibiting the growth of little nasties. When you thaw in water, teh water is a much better conductor of heat than is air, and so thaws the meat much more quickly, again, keeping the multiplying critters down. You can also thaw in a microwave, but have to be very careful as it is easy to start cooking the meat, or overheating part of it while other parts remain frozen.
So, with proper planning, it is best to thaw in the fridge, followed by thawing in water. Again, small portions can be thawed on the counter-top without adverse effects as the meat thaws quickly enough to limit the multiplication of little nasties.
As with all things, use your best judgement.
Seeeeeeya; Goodweed of the North