In a sauce pan, place 1 tablespoon of unsalted butter and the black rice on medium heat. Let the butter melt and once it has, stir with a wooden spatula or spoon until the rice is coated in butter. Let toast for about 2-4 minutes.

Add 3 cups of water (approximately -all excess will be drained) to the saucepan with the toasted rice. Add a pinch of coarse sea salt and bring to boil.

Once the water is boiling, reduce to medium-high about 6-7 on a scale of 10. Leave uncovered and simmer for 20-25 minutes.

While the rice is cooking, make the Parmesan Chicken. Tenderize the chicken (breasts of tenders). Place the chicken between two pieces of wax paper and using the smooth side of a meat mallot, tenderize until half their original thickness.

Season with salt and pepper on both sides. Place a skillet on the stove to medium heat, drizzle with a tablespoon of olive oil, and while it is warming up, prepare the chicken.

Create an assembly line of three dishes: the first, your flour; second, a wide bowl of the egg mixed as though you are preparing to make an omelette (you may add a little water if you would like); third, a plate of mixed panko breadcrumbs and grated parmesan, add a dash of coarse sea salt and pepper and the finely chopped herbs if you would like.

Dredge each breast/tender into the flour - both sides - shake off the excess; then into the egg wash; then coat with panko and parmesan. Place into the heated skillet and cook until beautifully golden brown on both sides (about 3-4 minutes each side). You may want to add more olive oil when you flip the chicken to the second side. Place on a plate and add the finished rice (instructions below).

Back to the rice. Once the 20-25 minutes are up and the rice is al dente, drain through a strainer. Place the drained rice back into the saucepan, add a tablespoon of unsalted butter, mix until the butter is melted and incorporated and serve with the Parmesan Chicken.