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1
Cut chicken breast into 1/4(thinner if possible) x 1/2 inch pieces.
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2
Spread the Parmesan over the chicken.
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3
Chop off the stems of the cayenne peppers.
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4
Drain artichokes.
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5
Using a cutting board or similar surface arrange turkey bacon laying it out in long strips.
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6
Take an artichoke piece and place on one end of bacon - like a mini cup.
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7
Take a piece chicken and place on top of the artichoke.
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8
Take a cayenne and place it on top of the chicken.
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9
Take another piece of chicken place it on top of the cayenne.
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10
Take another leaf of artichoke and put it on the chicken.
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11
Then carefully squeeze the combination together while rolling up the bacon around it.
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12
Make some roux.
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13
Easy recipe at http://www.realcajunrecipes.com/recipes/cajun/roux/44.rcr.
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14
Makes more than needed, though you can freeze what is not used.
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15
Take a cup of the Roux, If it's not been thinned out using the recipe in the previous step, then add it back to pan, and mix in about 1 to 2 cups of warm water.
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16
Stir vigorously until it smooths out like gravy, add water as needed.
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17
Use medium low heat for about 5 minutes.
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18
Then Set aside.
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19
Boil the 2 cups of water.
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20
Add rice and butter and cook until done.
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21
About 10 - 20 minutes.
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22
Meanwhile.
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23
Heat 8 inch skillet with the olive oil for 3 to 6 minutes on a medium high setting.
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24
This may vary if you are using gas heat.
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25
Place wraps in the pan, sear each side for about 1 to 2 minutes.
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26
Reduce heat to medium and flip every 5 minutes for about 15 minutes or until done.
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27
When complete.
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28
Add Rice to center of serving dish, ladle roux mixture over rice and place the Hot chicks in Bed.
