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1
Preheat the fryer.
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2
Place each breast between 2 sheets of plastic wrap.
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3
Using a meat mallet, pound each breast out very thin.
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4
Remove the top piece of plastic wrap from each breast.
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5
Season with salt, pepper, and Essence.
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6
Combine butter, chopped chives, and lemon juice.
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7
Cover the top of each breast with some of the butter mixture.
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8
Fold the 2 smaller ends of each breast in by 1-inch.
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9
Beginning with 1 of the long ends, roll each breast up tightly and secure with toothpicks.
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10
In 3 separate plates or bowls place the flour, beaten eggs, and bread crumbs and season each with Essence.
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11
Dredge the stuffed chicken in the flour, shaking off any excess.
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12
Dip each in the beaten egg, letting the excess drip off.
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13
Finally, dredge each rolled breast in the seasoned bread crumbs, coating completely.
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14
Remove the basket from the fryer and add the rolled chicken breast.
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15
Slowly lower the basket into the hot oil and fry until golden brown, about 8 minutes, turning occasionally for overall browning.
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16
Remove chicken when done and drain on paper towels.
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17
Season with Essence.
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18
To serve, slice each rolled breast into 1-inch pieces and lay in the center of each serving plate.
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19
Place the asparagus around the chicken.
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20
Spoon the sauce over the chicken.
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21
Garnish with chives.
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22
Combine all ingredients thoroughly.
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23
Melt the butter in a saucepan over low heat.
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24
Add the flour and whisk to make a roux.
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25
Cook for 2 to 3 minutes.
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26
Whisk in the ale and boil the mixture for 3 minutes while whisking.
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27
Reduce heat to low, add the Cheddar, mustard, Worcestershire, and hot sauce.
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28
Cook, stirring, until hot but not boiling.
