BBQ Chicken Polenta with Fried Egg Recipe

4.5 2 2
BBQ Chicken Polenta with Fried Egg Recipe
BBQ Chicken Polenta with Fried Egg Recipe photo by Taste of Home
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BBQ Chicken Polenta with Fried Egg Recipe

Read Reviews
4.5 2 2
Publisher Photo
In college, BBQ chicken with polenta warmed me up before class. Now I cook it for brunch with friends and family. — Evan Janney, Los Angeles, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups shredded cooked chicken breasts
  • 3/4 cup barbecue sauce
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons olive oil, divided
  • 1 tube (1 pound) polenta, cut into 8 slices
  • 1 small garlic clove, minced
  • 4 large eggs

Directions

In a small saucepan, combine chicken, barbecue sauce and cilantro; heat through over medium heat, stirring occasionally.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add polenta; cook 2-3 minutes on each side or until lightly browned. Transfer to a serving plate; keep warm.
In same pan, heat remaining oil over medium-high heat. Add garlic; cook and stir 1 minute. Break eggs, one at a time, into pan. Reduce heat to low. Cook until desired doneness, turning after whites are set, if desired. Serve over polenta with chicken mixture. Yield: 4 servings.
Originally published as BBQ Chicken Polenta with Fried Egg in Taste of Home April/May 2013

Nutritional Facts

2 polenta slices with 1/2 cup chicken mixture and 1 egg: 367 calories, 15g fat (3g saturated fat), 265mg cholesterol, 923mg sodium, 27g carbohydrate (8g sugars, 1g fiber), 29g protein.

  • 2 cups shredded cooked chicken breasts
  • 3/4 cup barbecue sauce
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons olive oil, divided
  • 1 tube (1 pound) polenta, cut into 8 slices
  • 1 small garlic clove, minced
  • 4 large eggs
  1. In a small saucepan, combine chicken, barbecue sauce and cilantro; heat through over medium heat, stirring occasionally.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add polenta; cook 2-3 minutes on each side or until lightly browned. Transfer to a serving plate; keep warm.
  3. In same pan, heat remaining oil over medium-high heat. Add garlic; cook and stir 1 minute. Break eggs, one at a time, into pan. Reduce heat to low. Cook until desired doneness, turning after whites are set, if desired. Serve over polenta with chicken mixture. Yield: 4 servings.
Originally published as BBQ Chicken Polenta with Fried Egg in Taste of Home April/May 2013

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MY REVIEW
sands351 User ID: 1036170 140581
Reviewed Apr. 27, 2014

"Hubby an I tried this morning and we thought it was great. The cilantro really set it off. This will be put into our brunch rotation. Thanks for the recipe."

MY REVIEW
sugarcrystal User ID: 5836839 189846
Reviewed Feb. 16, 2014

"I saw this recipe in the Apr/May 2013 issue of TOH & was intrigued. The only thing I did differently was to use vegetarian chicken style shreds and chipotle flavored BBQ sauce. It was really good & would be suitable to serve at any meal!"

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