Blue Corn Chicken with Corn and Tomato Salsa

Preheat oven to 425 degrees F.

Season chicken on both sides with salt and pepper. Whisk eggs until blended with a pinch of salt and pepper.

Place chips in a large, re-sealable plastic bag. Use a rolling pin or a heavy pan to crush chips inside the bag. Spread blue chips crumbs onto a large plate.

Spray a large baking sheet with non-stick cooking spray.

Working with each piece of seasoned chicken, dip in egg mixture to coat on both sides, then dip in crushed blue chips. Set each coated piece of chicken on the baking sheet. When all pieces are coated and on the baking sheet, place chicken in over for about 15 minutes until chicken is cooked through.

While chicken is cooking, place corn in a medium bowl. Chop tomatoes into a small dice and add to corn. Finely mince onion and add to the bowl. Mince garlic and jalapeno and add to salsa along with the juice of the limes, chili powder, sugar, and chopped cilantro. Season salsa to taste with salt and pepper.

When chicken is cooked, serve immediately with the salsa and side of rice or other grain.