2 tb Raw brown rice 1 tb Brown sugar 4 Whole cloves Tea leaves from 2 earl Grey - tea bags, removed from - packets 1/4 ts Olive oil 2 6oz boneless skinless - chicken breasts Take 3 sheets of heavy-duty aluminum foil 15 inches square and start rolling the edges under to from a circle that 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 until ingredients in the foil start smoking ~- about 5 minutes. Brush a steamer platform with the 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 until done -- about 11 minutes. Graham Kerrs Mini-Max cookbook, page 74 > Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609