Wash chicken; pat dry with paper towels. Place chicken in shallow non-metal pan or place in large resealable plastic food storage bag. Pour salsa over chicken. Cover with foil or seal bag; marinate in refridgerator 8 hours or overnight. Preheat oven to 350°. Coat baking sheet with cooking spray. Place crushed chips on waxed paper. Remove chicken from salsa, discarding salsa; roll chicken in crushed chips. Place on prepared baking sheet; bake 45 minutes or until chicken is no longer pink in center and chips are crisp.