Silver Spring Country Club Honey Pecan Chicken

1 pound (4 sticks) lightly salted butter, room temperature
1 cup honey
1/4 cup packed brown sugar
1 cup toasted pecan pieces
1/4 teaspoon vanilla extract
2 tablespoons freshly chopped parsley plus parsley for garnish (divided)
1/4 cup vegetable oil
8 pre-breaded, frozen, chicken breasts (about 3 ounces each)

In mixing bowl, combine butter, honey, brown sugar, pecans, vanilla and the 2 tablespoons chopped parsley. Mix well with electric mixer 3 to 4 minutes. If desired, mixture can be refrigerated or frozen at this point and used later.

To prepare: In large skillet, heat oil to between 350 and 375 degrees. Place frozen, pre-breaded chicken breasts in hot oil and cook 3 to 4 minutes on each side or until cooked through.

Remove pieces of chicken from oil and place in serving dish. Scoop pecan butter on top of each piece of meat. Let chicken sit 2 minutes before serving so some of the sauce is absorbed into meat.

Garnish with additional parsley. Serve with fresh asparagus, and garlic and rosemary oven-roasted red skin potatoes. Makes 4 servings.

Note: Leftover honey butter is good on toast or muffins.