Daybreak 219/09: Chef Yancy Roush's Chicken Nachos
Daybreak 2/19/09: Chef Yancy Roush's Chicken Nachos
8 oz. diced chicken breast
1 teaspoon minced or fresh garlic
2 tablespoons olive oil
1/2 cup chunky salsa
1/2 cup cheese sauce
1 bag tortilla chips
1/2 cup chopped tomatoes
1/4 cup diced green onions
1/4 cup sour cream
Diced black olives for garnish
Heat skillet to medium heat with olive oil, and fresh or minced garlic.
Add diced chicken and saute until golden brown on each side, or until cooked through.
Add salsa and cheese sauce and heat.
Top over tortilla chips and top with green onion, black olives, tomatoes, and sour cream. Enjoy!