Chicken:

Pound out the boneless chicken thighs until thin. Cook one box of the Uncle Ben's Long Grain and Wild Rice according to directions. When this is done, add in the 1/2 lb. crawfish and stir to mix.

Lay out one pounded chicken thigh and fill with a few tablespoons of the rice/crawfish mixture. Fold in the sides and rollup the bundle. Take one piece of bacon and wrap around the thigh bundle and then put into a muffin cup to bake or grill. Repeat with remaining thighs. Grill these until internal temperature reaches 165°.

Sauce:

Put the olive oil in a large skillet and sauce the onion and garlic for 4-5 minutes then add the chopped tomatoes and the seasoning and then the broth. Reduce this down to about half then use a stick blender and blend it until smooth.

Add the cream cheese, parmesan and heavy cream and stir until the cheese has melted and has thickened a little. Add in the crawfish and the liquid smoke (optional).

To serve put one cooked chicken thigh on plate and spoon some of the crawfish sauce over the top.