Chicken Kiev

4 boneless, skinless chicken breast, about 6 ounces each
Plastic wrap
Salt
Freshly ground black pepper
Essence, recipe follows
8 tablespoons butter, softened
1/4 cup chopped chives
1 lemon, juiced
1 cup flour
2 eggs, beaten with 1 tablespoon water
2 cups fine dried bread crumbs
Oil, for frying
1 pound fresh asparagus, roasted and hot
1 recipe Welsh Rarebit Sauce, recipe follows
1 tablespoon chopped chives

Preheat the fryer.
Place each breast between 2 sheets of plastic wrap. Using a meat mallet, pound each breast out very thin. Remove the top piece of plastic wrap from each breast. Season with salt, pepper, and Essence.

Combine butter, chopped chives, and lemon juice. Cover the top of each breast with some of the butter mixture. Fold the 2 smaller ends of each breast in by 1-inch. Beginning with 1 of the long ends, roll each breast up tightly and secure with toothpicks.

In 3 separate plates or bowls place the flour, beaten eggs, and bread crumbs and season each with Essence.

Dredge the stuffed chicken in the flour, shaking off any excess. Dip each in the beaten egg, letting the excess drip off. Finally, dredge each rolled breast in the seasoned bread crumbs, coating completely.

Remove the basket from the fryer and add the rolled chicken breast. Slowly lower the basket into the hot oil and fry until golden brown, about 8 minutes, turning occasionally for overall browning.

Remove chicken when done and drain on paper towels. Season with Essence.

To serve, slice each rolled breast into 1-inch pieces and lay in the center of each serving plate. Place the asparagus around the chicken. Spoon the sauce over the chicken. Garnish with chives.

Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Welsh Rarebit Sauce:
3 tablespoons unsalted butter
3 tablespoons flour
2/3 cup ale
10 ounces extra-sharp cheddar, grated
1 teaspoon English mustard
1 teaspoon Worcestershire sauce
2 to 3 drops hot sauce

Melt the butter in a saucepan over low heat. Add the flour and whisk to make a roux. Cook for 2 to 3 minutes. Whisk in the ale and boil the mixture for 3 minutes while whisking. Reduce heat to low, add the Cheddar, mustard, Worcestershire, and hot sauce. Cook, stirring, until hot but not boiling.
Yield: 6 servings