Preheat fryer to appropriate temperature.

Prepare chicken breasts by placing between plastic wrap sheets.

Pound each breast thin using a meat mallet.

Remove the top plastic wrap.

Season each breast with salt, pepper, and Essence.

Prepare butter mixture: combine softened butter, chopped chives, and lemon juice.

Spread the butter mixture on top of each breast.

Fold the ends of each breast inward by 1 inch.

Roll each breast tightly from one long end, securing with toothpicks.

Prepare dredging station: flour, beaten eggs, and bread crumbs in separate plates.

Season each dredging component with Essence.

Dredge stuffed chicken in flour, shaking off excess.

Dip in beaten egg, allowing excess to drip off.

Coat completely with seasoned bread crumbs.

Place the rolled chicken into the fryer basket.

Slowly lower the basket into the hot oil and fry until golden brown, about 8 minutes, turning occasionally.

Remove chicken and drain on paper towels.

Season with Essence.

Slice each rolled breast into 1-inch pieces.

Arrange sliced chicken in the center of a serving plate.

Place roasted asparagus around the chicken.

Spoon Welsh Rarebit sauce over the chicken.

Garnish with chives.

To make Welsh Rarebit Sauce: Melt butter in a saucepan over low heat.

Add flour and whisk to make a roux.

Cook the roux for 2 to 3 minutes.

Whisk in the ale and boil the mixture for 3 minutes.

Reduce heat to low and add cheddar, mustard, Worcestershire, and hot sauce.

Cook, stirring, until hot but not boiling.