Directions

1. Preheat oven to broil and place rack in centre of oven. Line a baking sheet with aluminum foil.
2. In a medium-sized bowl, mix brown sugar, chili powder and salt.
3. Slice chicken breasts in half, cutting horizontally.
4. Dip chicken in mixture to coat well on both sides, then place on the baking sheet.
5. Broil for 10 minutes or until golden brown.
6. While cooking the chicken, dice tomatoes and coarsely chop cilantro. Place in a serving bowl and pour in oil. Season generously with pepper and toss to combine.
7. Prepare one or more toppings of your choice. Warm tortillas for 1 minute 10 seconds in the microwave.
8. Place cooked chicken on a cutting board, slice diagonally and serve in the centre of the table with tortillas, fresh tomato salsa and selected toppings.

This dish is best assembled at the last minute, but the chicken can be stored for four days in the fridge or three months in the freezer.