Mango-Avocado Salsa Chicken

I made this (with assistance from Dad) for my parents for motzei Shabbos dinner. Serves 3 (with a side). Could serve 4 with more chicken/sides.

Mango-Avocado Salsa:

1) Obtain 1 mango, 1 red pepper, 3/4 cup chopped red onion. Cut up into little pieces. Mix in a large bowl.

2) Stir in 1 tbs. sugar, 1 tbs. olive oil, and 2 tbs. white wine vinegar.

3) Cut up 1 avocado into small pieces; fold into mango mixture; add 1 tsp. salt.

Chicken:

1) Preheat oven to 375˚ F. Slice two boneless, skinless chicken breasts into small hand-sized portions.

2) Put 1 lightly beaten egg in a pie plate (or regular plate). Cover chicken pieces in egg.

3) Place about 1 cup corn flake crumbs in a separate plate. Cover eggy chicken in crumbs.

4) Bake chicken 30 minutes.

Serve chicken with salsa as a topping and/or side with tortilla chips.