Combine the water and chicken base in a large pot. Bring water to the boil, turn down to a simmer and add wild rice; cover and cook for 20 minutes, stirring occasionally. Next, add brown rice, & carrots. Cook covered for an additional 20 to 30 minutes, or until rice is tender but not mushy. Strain in a sieve. Set aside and keep warm. While rice is cooking, prepare the sauce. In a medium saucepan, slowly bring cream to a boil, stirring occasionally to prevent scorching. Reduce heat, and let simmer 5 to 10 minutes. In a small bowl, combine the lemon juice and cornstarch, whisking thoroughly. Remove cream from heat and add lemon juice mixture, beating thoroughly with a wire whip until it begins to thicken (this will take a while). Stir in 1 tablespoon lemon pepper seasoning and black pepper. Keep warm over low heat. Mix Parmesan, garlic and 1 tablespoon lemon pepper seasoning together. Split chicken breasts and bread each side of chicken with mixture. Add enough olive oil to coat the bottom of a saute pan over medium heat. Cook chicken, turning at least once, until done.On each plate, spoon rice, place one chicken breast on top and drizzle with lemon-pepper cream sauce.