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Add a photoServings: 4
Ingredients
- 2 Tbsp. Raw brown rice
- 1 Tbsp. Brown sugar
- 4 whl cloves Tea leaves from 2 earl Grey tea bags, removed from packets
- 1/4 tsp Extra virgin olive oil
- 2 x 6oz boneless skinless chicken breasts
Directions
- Take 3 sheets of heavy-duty aluminum foil 15 inches square and start rolling the edges under to from a circle which fits in the bottom of your Dutch oven - in our case, a foil saucer approximately 5 inches in diamerter. When the edge is rolled to about 1 inch high, stop and flatten it. Then, depress the center to hold the smoke ingredients.
- In the depression of the aluminum foil saucer first sprinkle the rice, then the sugar, cloves and the contents of the tea bags. The order of ingredients is very important. Place the foil dish in Dutch oven, cover tightly and cook over high heat till ingredients in the foil start smoking - about 5 min.
- Brush a steamer platform with the extra virgin olive oil. Place the chicken on platform, skinned side up. Put into Dutch oven over the smoke ingredients, cover and continue smoking over high heat till done - about 11 min.
- (WILLIAM CRAFT) On 06-22-95; 0609
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 10 | 10% |
| Total Fat 1.14g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 37mg | 2% |
| Potassium 158mg | 5% |
| Total Carbs 7.84g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.38g | 2% |
| Protein 13.23g | 21% |
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