Place chicken breasts on a plate, make incisions on top and add salt, crushed peppercorns, 1 tablespoon Worcestershire sauce, 1 teaspoon chopped garlic and lemon juice. Rub well and set aside to marinate for 5-10 minutes.
Heat 1 tablespoon oil in a non-stick pam. Place marinated chicken on it and cook till evenly done from both sides.
Heat sufficient oil in a kadai. Deep-fry potato fries till crisp and golden. Drain on absorbent paper, sprinkle salt and toss.
Heat 1 teaspoon butter in a non-stick pan. Add flour and sauté for a minute. Add stock, stir to mix and cook till the sauce thickens.
Cut cooked chicken into slices.
Add salt, 1 teaspoon Worcestershire sauce, Tabasco sauce and crushed peppercorns to the sauce and mix well. Cook for a minute and switch off heat.
Transfer fries into a serving plate. Top with cottage cheese. Place chicken slices all over. Break mozzarella cheese into small pieces and add on top.
Heat remaining butter in a non-stick pan. Add remaining garlic and sauté till well browned.
Pour the prepared sauce over the cheese, chicken and fries in the serving plate. Top with sautéed garlic and grated processed cheese, garnish with chopped parsley and serve immediately.