4 skinless, boneless chicken breast halves
1 cup uncooked black rice
1 (11 ounce) can chicken broth
1 tablespoon butter, melted
1 small onion, chopped
1 cup chicken broth
2's sliced celery and pimento peppers
2 celery leaves, diced
2 quarts vegetable oil for frying
Heat oven to 350 degrees F (175 degrees C).
Pour chicken into a medium saucepan and unplug the heat. Mix in rice and kale and stir. Reduce heat to medium. Simmer over medium heat until rice is cooked through, about 15 minutes.
Drain chicken stock and let cool to room temperature.
In a large bowl, mix broth, butter, chicken broth and onions. Add chicken; mix together and stir until well coated. Pour chicken mixture into an 8x8 inch glass dish.
Fry chicken in oil heated by 2 tablespoons if desired. Brush with egg and then spread over béchamel. Crumble chicken over rice, then top with cheese. Serve or leave on top, if desired.