Cowboy Nachos


4 whole Boneless, Skinless Chicken Breasts

4 Tablespoons Walt Garrison Rub

¼ cup Olive Oil

1 can (8 oz.) Tomato Sauce

2 cups of Hot Water

Tortilla Chips

Grated Cheddar Cheese

Walt Garrison Chipotle Salsa



Sprinkle both sides of the chicken breasts with Walt Garrison Rub, and massage into the meat.

Heat the olive oil in a heavy skillet over medium heat. Cook the chicken breasts on both sides until an internal temperature of 160 degrees. Remove from skillet and let chicken breasts rest for 5 minutes.

In the same skillet, whisk in the tomato sauce and the hot water, and bring to a gentle boil. Reduce the heat to low and keep warm.

Shred the chicken breasts and add to the sauce. Gently toss to make sure chicken is well incorporated into the sauce and let simmer for a few minutes.

Build your plate of nachos with chips, cheese and chicken.

Place in the microwave to melt the cheese.

Add desired Walt Garrison Chipotle Salsa.