This recipe is almost exactly like Friday's salad. I followed it except for the pecan/brown sugar mix. TGIFriday's uses glazed pecans so I melted a tablespoon of butter and about 1/2 cup brown sugar ( not packed) in a pan added about a cup of pecans and a tiny bit of water and let those cook until they were glazed. Thanks for a great recipe!! Edited to add I had three fairly large chicken breasts so I need a little more breading then the recipe calls for. Next time to be sure I will just start with 1 1/2 times the amount called for, for the breading. The egg/milk mixture could be halved.
Very nice dinner, this ended up to be. Though I have never been to TGIF's I can't compare the two. The vineigrette was just plain fantastic. Great great recipe, Made for 4 servings, and it fit the bill. Definately should try this again. Made for Recipe Swap..
This recipe was created by Todd Wilbur for his book "Top Secret Restaurant Recipes 2" and www.TopSecretRecipes.com
LOVE this! I made three changes for a little healthier option: 1) Baked the chicken (350 degrees for 30 minutes) 2) Reduced dressing in half 3) Didn't do the brown sugar with pecans to go on the salad -- didn't think was necessary and didn't miss it.
Exactly like the TGIFriday's version! The chicken is delicious hot or cold, and the dressing is fantastic!
i hated salad till i tried this! its sooo good!