Season your thinly cut/butterflied chicken breast generously on each side with cajun seasoning, olive oil & mix well until each piece is fully coated.
Cook the chicken on medium - high heat for approximately 4 minutes on each side, once cooked set it aside.
Leave the chicken juice in the pan & cook diced brown onion, diced capsicum/bell peppers & diced garlic cloves until softened.
Add light butter to the middle of the pan with a bit of cajun seasoning & let the seasoning toast for approximately 1 minute, then add cooked white rice & mix well until fully incorporated.
To a seperate pan on medium heat add light butter with a bit more cajun seasoning, after about 1 minute add light evaporated milk with a bit more cajun seasoning, smoked paprika, grated parmesan cheese & mix until smooth & creamy.
Equally distribute the chicken, rice & sauce into 6 servings, sprinkle with parsley flakes & enjoy.
