Marinade for chicken breast: brew very strong black tea in 100 ml boiling water (1 tablespoon or 2 tea bags), there, in the boiling water, add the rosemary, spices, pepper mixture.

While tea is brewing, in a bowl put the chicken, pour the balsamic vinegar and soy sauce. When the leaves become warm, add it to the chicken, squeeze the garlic. All, let marinated. The longer the better (e.g. overnight in the fridge). But at least an hour.

Marinated chicken dry with paper towels and fry in vegetable oil on high heat on both sides, literally 1-2 minute each.

Here's a she supposed to be after roasting. Do not desiccate the chicken and not Iriarte. It should be covered by crust, but the inside to remain soft and juicy.

Make the Smoking mixture. Cover frying pan with foil (can be in 2 layers). On the foil put a mixture of rice, sugar, cinnamon, and tea (2 tbsp with slide dry). Next in a pan put the bars out of the oven, on the grill, put the chicken breast and close the lid of the pan. The edges of the foil on the pan I "pozatykali" of space between the lid and the pan to steam when Smoking was still inside. I'm so sorry that I didn't take a picture of this design! So engrossed in the process that just forgot... But, as you know, the process is very simple and, in fact, does not require a photo)

Included a medium heat and keep on the pan for 30 minutes without opening. After 5 minutes you will hear a slight smell of Smoking. If the rice is burnt, you can lower the heat slightly. All, after 30 minutes the meat is ready. The most delicious when it is cold!